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 of Ballymaloe 100 Recipe Sauce
• 100g grated mozzarella

Method

1. Preheat the oven to 200C (180C 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.