Meatball subs

Warm and comforting, this delicious meatball sub recipe will soon be a lunch box favourite.

  • 30 mins cooking
  • Serves 6
  • Print
This recipe is from our cookbook, Lunch Box.


  • 500 grams minced beef
  • 1 egg
  • 1/2 cup (35g) stale breadcrumbs
  • 2/3 cup (50g) finely grated parmesan
  • 1/3 cup chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 cup (250ml) tomato pasta sauce
  • 6 long soft bread rolls
  • 60 grams baby rocket leaves
  • 1 teaspoons balsamic vinegar (optional)


  • 1
    Combine beef, egg, breadcrumbs, half the parmesan and the parsley in a bowl; roll tablespoons of mixture into 24 meatballs.
  • 2
    Heat oil in a large deep non-stick frying pan over medium heat; cook meatballs, turning, for 10 minutes or until browned and cooked through.
  • 3
    Add pasta sauce to pan; bring to a simmer.
  • 4
    Split rolls lengthways from the top, without cutting all the way through. Spread sides with sauce.
  • 5
    Combine rocket and vinegar in a small bowl; divide salad among rolls.
  • 6
    Fill each roll with four meatballs and scatter with the remaining parmesan.


Use gem or cos lettuce leaves instead of the rocket, if preferred.

  • Meatballs can be prepared to the end of step 3 and refrigerated in an airtight container up to 2 days in advance. Continue from step 4 the night before or in the morning.
  • Wrap subs in baking paper and pack in airtight containers. Transport in cooler bags. Refrigerate until ready to serve.

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