HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Meatball & Bocconcini Subs
topBanner
Pork Meatball & Bocconcini Subs

Pork Meatball & Bocconcini Subs

with Basil, Tomato & Pine Nuts

Pub Bistro
Read more

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.

Allergens:EggGlutenMilkFishSoyTree Nuts

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

pork mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

pearl bocconcini

(ContainsMilk)

½ punnet

basil

1

tomato

1

red onion

1 box

passata

1 pinch

chilli flakes

1 sachet

chicken-style stock powder

4

hot dog bun

(ContainsEgg, Gluten, Milk, SoyMay be present Tree Nuts, Lupin, Sesame, Soy)

1 bag

spinach & rocket mix

1 packet

pine nuts

(ContainsTree NutsMay be present Sesame, Soy, Milk, Peanuts)

Not included in your delivery

1

olive oil

1

egg

(ContainsEgg)

1 packet

Worcestershire sauce

(ContainsFish)

30 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4376 kJ
Fat53.1 g
of which saturates22.9 g
Carbohydrate83.6 g
of which sugars22.3 g
Protein53.3 g
Sodium2023 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

While the meatballs are cooking, roughly chop the basil and tomato and set aside. Thinly slice the red onion. Halve the pearl bocconcini.

4

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!

5

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.

6

Divide the pork meatball and bocconcini subs between plates. Garnish with the basil. Serve with the tomato and pine nut salad.