Meatball Marinara Stuffed Garlic Bread
Stuck on what to serve for tea? Pick up our Savers beef and pork mince for just £2.85 and save your midweek meal, and your pennies in a one stop shop with this delicious meatball sub... Can we have seconds?!
Ingredients - Meatballs
- 750g beef and pork mince
- 1 medium onion finely chopped
- 1 medium egg
- Pinch salt & pepper
For the Marinara sauce: - 2 cans chopped tomatoes
- 1 medium onion finely chopped
- 1/2 tsp Italian mixed herbs
- Pinch salt and pepper
- 2 cloves garlic
- 1 tbsp of oil
For the garlic bread - 1 large baguette
- 200g butter softened
- 1/2 tsp Italian mixed herbs
- 1 tsp lemon juice (optional)
- 1 bulb garlic
- 3 tbsp vegetable oil
- 240g grated mozzarella & cheddar mix
Method - Preheat the oven to 180C/350F/Gas 4
- For the garlic bread, pre-cook garlic. Take 1 whole bulb of garlic and and cut the top off the bulb to give access into all the bulbs of garlic. Take a square of tinfoil big enough to wrap the garlic up it. Place the garlic in the middle of the tinfoil, then wrap the tinfoil up the edges of the garlic. Once the garlic is cupped in the foil, pour 3 tablespoons of oil into the centre of the garlic. Carefully wrap the garlic up so the oil doesn't escape. Place on a tray in the oven for 20 mins. We prefer to roast/confit the garlic prior to making the garlic butter. The soft roasted garlic tastes sweeter and less likely to repeat on you after your meal.
- For the meatballs, grab a large mixing bowl and add the minced beef and pork, finely chopped onions, a pinch of salt of pepper and 1 egg. Heat 1 tbsp oil in a large frying pan, then fry the meatballs in the pan for 2-3 minutes until brown on all sides.
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