Meatball Marinara Gluten Free Subs
The unique way of combining a sub and Meatballs the Gluten - Free way.
Servings:
4
yield(s)
Prep Time:
25
mins
Cook Time:
30
mins
Total Time:
55
mins
Ingredients
INGREDIENTS:
-
12
Gluten-Free Beef Meatballs
-
1
tbsp
Extra Virgin Olive Oil
-
1/2
Large Onion
((Peeled & Finely Chopped))
-
3
Clove Garlic
((Chushed))
-
400
g
Whole Tomatoes
((1 Can))
-
400
g
Chopped Tomatoes
((1 Can))
-
1
tbsp
Fresh Basil
((Chopped))
-
1
tsp
Dried Oregano
-
1/2
tsp
Chili Flakes
-
1/2
tsp
Salt
-
4
Gluten-Free Sub Rolls
-
8
Gouda Cheese
((Slices))
-
Parmesan Cheese
((Grated))
Instructions
METHOD:
-
1. Preheat the oven and cook the Meatballs in the oven as per the pack instructions (usually around 25 minutes) while you make the sauce.
-
2. Heat the Oil in a large pan on a medium heat and then add the Onion and Garlic. Fry on a medium heat for 3 to 4 minutes until soft (do not burn).
-
3. Add the whole and tinned Tomatoes to the pan. Fill each tin with a dash of water (approx. ⅛ of the tin) and slosh around to catch any leftover juices. Add this to the pan.
-
4. Add the Basil, Oregano, Chili Flakes and Salt to the pan stir and bring to the boil. Turn down slightly to a simmer and leave for 20 minutes stirring occasionally with a wooden spoon. Each time you stir use the spoon to 'smash' the whole Tomatoes down. Once the Meatballs are cooked add them to the sauce and stir well.
-
5. Slice your Bread Rolls in half lengthways (so you can open them up but they are still joined at the bottom) and place on a separate baking tray. Place 2 slices of Cheese on each roll and bake in the oven for 1 to 2 minutes until the Cheese has just melted.
-
6. Remove the rolls from the oven then spoon 3 Meatballs and a good helping of sauce into each sub. Sprinkle with Parmesan Cheese and serve.