Mega Meatball Sub Recipe

This Mega Meatball Sub is a juicy and saucy recipe, which is made with a mix of pork and beef and a rich gravy. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.

Mega Meatball Sub Ingredients

For the Gravy:

• 2 red onions
• 1 bulb of fennel
• 1 heaped tablespoon plain flour
• 100ml porter or stout
• 1 litre quality organic chicken stock
• 1 tablespoon HP sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon English mustard
• 1 tablespoon mango chutney

For the Meatballs & Assembly:

• 1 small potato
• 500g minced higher-welfare pork shoulder
• 500g minced beef
• 4 sprigs of fresh rosemary
• 6 submarine rolls
• Red wine vinegar
• 100g Red Leicester cheese, grated
• 50g watercress

How To Make a Mega Meatball Sub

1. Prep and Form Meatballs: Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a large roasting tray. Peel and coarsely grate the potato. In a large bowl, combine the grated potato with the minced pork and beef. Use your hands to scrunch everything together. Divide the mixture into 21 balls (slightly larger than a golf ball). Place 18 meatballs in the prepared roasting tray and reserve the remaining 3.
2. Start the Gravy: Peel the onions and trim the fennel, then finely chop both. Place them in a large pan over a medium heat with 1 tablespoon of oil. Cook for 10 minutes until softened.
3. Build the Gravy Flavor: Break the 3 reserved raw meatballs into the pan with the onions and fennel. Increase the heat to high and cook for another 10 minutes, breaking them up, until the meat is dark golden. This step builds a deep, meaty flavor for the gravy.
4. Finish the Gravy: Stir in the flour for 2 minutes, then pour in the porter or stout and let it cook away. Pour in the stock and stir in the remaining gravy ingredients (HP sauce, ketchup, Worcestershire, mustard, mango chutney). Bring to a boil, then reduce to a simmer for 20 minutes, until thick and glossy.
5. Roast the Meatballs: While the gravy simmers, season the tray of meatballs with sea salt and black pepper. Cook in the oven for 20 to 25 minutes, or until golden and cooked through.
6. Combine and Serve: Carefully transfer the roasting tray with the cooked meatballs to the hob over a medium heat. Pour the finished gravy over the meatballs, add the rosemary sprigs, and let it all simmer together for a few minutes while you warm the submarine rolls in the cooling oven.
7. Assemble the Subs: Stir a splash of red wine vinegar into the gravy, then grate the cheese over the meatballs and turn off the heat. Slice open the warm rolls, spoon in the cheesy meatballs and gravy, top with a pinch of watercress, and serve immediately with any extra gravy for dunking.

Recipe Tips

• How do you keep the meatballs moist? The grated potato is the secret! It acts as a binder but also releases moisture as it cooks, keeping the pork and beef meatballs incredibly tender and juicy.
• How do you get such a rich gravy? The most important flavor-building step is browning the 3 reserved raw meatballs directly in the pan with the onions and fennel. This creates a deep, caramelized, meaty base that you can’t get from just stock alone.
• Can I use a different beer in the gravy? Yes. If you don’t have a porter or stout, any dark ale would work well. For a non-alcoholic version, you can substitute with an equal amount of extra beef or chicken stock.
• Can I make this ahead of time? Absolutely. You can make both the meatballs and the gravy a day in advance and store them in separate containers in the refrigerator. When ready to serve, simply heat them together in a pan on the hob as directed in step 6.

What To Serve With Mega Meatball Subs

This is a hearty, all-in-one meal that is incredibly satisfying on its own. It’s a classic pub-style sandwich that pairs perfectly with:

• Thick-cut, crispy chips (French fries)
• A simple green salad with a sharp vinaigrette to cut the richness
• Creamy coleslaw
• Onion rings

How To Store Leftover Meatball Subs

• Refrigerate: For the best results, store the leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. It’s best to store them separately from the rolls to prevent them from getting soggy.
• Reheat: Reheat the meatballs and gravy gently in a saucepan on the stove until hot. Assemble on a fresh, warm roll.

Mega Meatball Sub Nutrition Facts

• Serving: 1 sub
• Calories: 850 kcal
• Carbohydrates: 75g
• Protein: 48g
• Fat: 42g
• Saturated Fat: 18g
• Sodium: 1800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Swedish Meatballs Recipe
• Gennaro’s Meatball Sandwiches Recipe
• Mountain Meatballs Recipe