INGREDIENTS
- 1 pack Cleaver’s organic beef meatballs
- 6 long white rolls
- olive oil
- 1½ cups good quality passata
- 2 cloves crushed garlic
- pinch of dried chilli (optional)
- handful of fresh basil
- 1/2 cup grated provolone or mozzarella
METHOD
- Heat oil in a large fry pan. Brown the meatballs in batches, setting aside when done.
- Reduce heat to low. Add the passata and crushed garlic and season with salt and pepper. Simmer gently for 5 minutes before returning the meatballs to the sauce. Continue cooking on a low to medium heat until meatballs are cooked through. Remove from heat.
- Cut rolls longways and place open faced on a baking sheet. Lightly toast rolls under the grill. Remove rolls and fill with 3-4 meatballs and sauce. Top with cheese and return to the grill until cheese is melted. Scatter with torn basil before serving.
