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