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Italian Meatball Sub

A great easy meal perfect for parties, picnics, or taking to sports games or outings :)
5 from 1 vote
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Serving: 28
Prep Time 15 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 50 minutes

Ingredients
 

Meatballs

  • 600g tray of pork (70%) and veal (30%) mince
  • 1 egg
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1/8 cup dried, fine Parmesan
  • 1/3 cup panko breadcrumbs

Sauce

  • 1 X 400g cam Ardmona Italian Herb tinned tomatoes with paste (see notes below)
  • 1 onion fine diced
  • 1 tbsp minced garlic
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh parsley, chopped

Notes

  • If you cannot purchase the combined tomatoes with paste use:
  • 1 can diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried mixed herbs

Instructions
 

  • Combine all ingredients for meatballs
  • Wash hands then use fingers to combine well
  • Roll into small balls (smaller than golf ball size - mine made 28 small balls) and set aside
  • Combine all sauce ingredients in slow cooker and stir to combine
  • Gently place meatballs on top of sauce - do not stir!
  • Replace lid and cook on low for approx 4-5hrs
  • Serve on split hotdog rolls with a sprinkling of Parmesan for a great easy meal - perfect for taking to sports or serving at picnics or parties

Notes

  • I used a 6L Morphy Richards
  • Resist urge to touch meatballs at all until at least the last hour so they remain firmly intact. I only flipped them over gently in the last hour then left them again.
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