Meatball Sub

  • 10 Portions

    White Baguette 5

    Meatballs 20

    FFT Tomato Sauce 600ml

    Grated Cheese 200g

    Fresh Parsley 3 sprigs

  • 50 Portions

    White Baguette 25

    Meatballs 100

    FFT Tomato Sauce 3ltr

    Grated Cheese 1kg

    Fresh Parsley 1 bunch

  • 100 Portions

    White Baguette 50

    Meatballs 200

    FFT Tomato Sauce 6ltr

    Grated Cheese 2kg

    Fresh Parsley 2 bunch

  1. Prepare tomato sauce (see FFT batch tomato sauce recipe).
  2. Cook meatballs in an oven at 180C till core temperature of the meatballs reaches 75C.
  3. Combine the meatballs and tomato sauce and mix well.
  4. Slice baguette into two, then again down the middle making a space for the meatball filling.
  5. Spoon the meatballs into the baguette, place the baguette on to the tray with meatballs facing up.
  6. Sprinkle grated cheese over the meatballs and place in oven for 5 minutes to melt the cheese.
  7. Garnish with freshly chopped parsley.
Key Points

Wheat, Milk, Sesame, Celery