Loaded with a rich red sauce and mild and milky melted bocconcini, bring the deli vibes to your dinner table with these garlicky meatball subs.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
garlic & herb seasoning
chicken-style stock powder
hot dog bun(ContainsEgg, Gluten, Milk, SoyMay be present Tree Nuts, Lupin, Sesame, Soy)
spinach & rocket mix
pine nuts(ContainsTree NutsMay be present Sesame, Soy, Milk, Peanuts)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium bowl, combine the pork mince with the garlic, garlic & herb seasoning, egg, fine breadcrumbs and a pinch of salt. Using damp hands, take a small spoonful of mixture and shape into a meatball. Transfer to a plate, then repeat with remaining mixture to make about six meatballs per person.
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
While the meatballs are cooking, roughly chop the basil and tomato and set aside. Thinly slice the red onion. Halve the pearl bocconcini.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, cook the onion, stirring occasionally, until softened, 3-4 minutes. Add the passata, chilli flakes (if using), Worcestershire sauce, chicken-style stock powder and butter. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste. Return the meatballs to the pan, gently stirring to coat. Remove from the heat.
TIP: If the sauce is too thick, add a splash of water!
Slice the hot dog buns in half lengthways, 3/4 of the way through. Place on a lined oven tray. Fill with the meatballs and sauce, then top with the bocconcini. Bake until melted, 4-5 minutes. Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Add the tomato and spinach & rocket mix. Toss to coat, then top with the pine nuts.
Divide the pork meatball and bocconcini subs between plates. Garnish with the basil. Serve with the tomato and pine nut salad.