Cheesy Meatball Subs

Ingredients

• 12 beef meatballs (homemade or shop bought)
• 4 small baguettes or soft rolls
• 4 tbsp pesto (any kind)
• optional
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 100 g grated mozzarella

Method

1. Preheat the oven to 200°C (180°C fan). Line a baking tray with non-stick baking paper.
2. Place the meatballs on an unlined baking tray and bake for 15–20 minutes, until cooked through.
3. Meanwhile, slice the baguettes or rolls lengthways, without cutting all the way through, to create a pocket.
4. If using, spread 1 tbsp pesto inside each baguette or roll.
5. Spoon about one-quarter of the Ballymaloe 100 Recipe Sauce into each baguette or roll, spreading it along the inside.
6. When the meatballs are cooked, add 3 meatballs to each baguette or roll. Scatter over the mozzarella, then spoon over any remaining sauce.
7. Return to the oven for 5–10 minutes, until the cheese has melted and the bread is lightly toasted. Rest for 5 minutes, then serve. Season to taste if needed.

Serve with a crisp green salad, coleslaw, or potato wedges for an easy meal.