Pork Meatball & Bocconcini Subs

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.