$10 Meals Meat Ball Subs
Approx 4 – 6 Portions
360g/0.8lbs x Minced/Ground beef ($4.00)
2 tbsp x Worcestershire sauce ($0.40)
1 tbsp x Yellow mustard ($0.10)
1 x Medium white onion ($0.47)
1 x Bulb of garlic ($0.50)
2 x Tomatoes ($0.30)
1 x Can of chopped tomatoes 411g/14.5oz ($1.00)
2tsp x Yeast ($0.50)
180g/0.4lbs x Swiss cheese ($1.70)
Total $8.97 (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)
280ml/1 1/5 Cup x Warm water (35c/95f)
2 tsp x Dry active yeast
15g/1 1/4 tbsp x Caster/Fine granulated sugar
500g/4 1/4 Cups x Strong/Bread flour (Sifted)
10g/1/2 tbsp x Natural sea salt
30ml/2 tbsp x Canola oil
2 tsp x Oregano (To go over the subs before baking)
2 tsp x Dried basil (To go over the subs before baking)
1 x Medium white onion (Peeled & diced)
4 x Medium Garlic cloves (Peeled & grated)
1 tsp x Dried thyme or fresh thyme leaves
2 x Tomatoes (Diced)
1 x Can of chopped tomatoes 411g/14.5oz
1 1/2 tbsp x Honey
1 tbsp x Cider vinegar
360g/0.8lbs x Minced/Ground beef
1 x Egg
2 tbsp x Worcestershire sauce
1 tbsp x Yellow mustard
2 tsp x Cracked black pepper
3 Pinches x Natural sea salt
1 tsp x Dried oregano
1 tsp x Dried Basil
180g/0.4lbs x Swiss cheese (Grate)
1) In a mixing bowl weigh out the flour, oil and salt for the dough. Measure out the water at the correct temperature (35c/95f). Add your 2 teaspoons of dried yeast to the water, including the sugar. Mix well until the yeast has dissolved into the water. Mix the flour mix so there is no concentrated salt, to potentially avoiding killing the yeast. Add the yeast mix to the flour and mix together until it has bound together. Take the dough out of the bowl and keep the bowl setting it aside. Knead the dough for 5 – 10 minutes until it is smooth. Place the dough back into the bowl and dust with a small amount of flour over the top. Cover with cling film and place the bowl somewhere warm where the dough can double in size for an hour.
2) Place a medium size pan onto a medium heat onto the stove. While it is heating up prepare the onions and garlic for the tomato sauce. Once hot add a tablespoon of canola oil, add the onions and garlic to the pan sweating them off for 5 minutes until soft. Add the thyme followed by the diced tomatoes. Open the can of chopped tomatoes and add to the pan. Fill the can with water half way up, then pour into the pan. Add the honey and vinegar to the pan, then turn the heat down to a low. Cook for 1 – 2 hours before blending into a puree. Taste and season with natural sea salt.
3) For the meatballs place all the ingredients into a mixing bowl. Grab a large plate and shape the meatballs into a golf ball. You should get about 18 meatballs. Cover with clingfilm and let them rest in the fridge.
4) Once your dough has doubled in size take it out of the bowl and knock the air out of it. Fold it in on itself and cut into 4 equal portions (unless you want two large subs). Shape each sub and place them onto two separate trays lined with silicone mats or parchment paper. Brush each sub lightly with oil and cover lightly with clingfilm. Place each tray into a warm place to double in size. Pre heat the oven for the bread to 180c/350f.
5) Grate the swiss cheese and place into a bowl. Place into the fridge until you need it. Once the subs have doubled in size, take off the cling film and scatter the dried herbs across each sub. Place the subs into the oven to cook for 20 – 30 minutes or until golden brown. You will be able to tell once they are cooked by gently flicking the bottom. If they give off a hollow noise they are ready. Place the subs on a cooling rack to cool.
6) While the subs are cooling place a large pan onto a medium heat with a tablespoon of oil. Also make sure your oven is still on the same temperature 350f/180c. Place some of the meatballs into the hot pan and being careful not to over crowd the pan. Colour each side of the meatballs for 2 minutes. Once the meatballs have finished browning, place into a medium size oven tray. Place the tray into the oven to cook for 10 – 15 minutes.
7) Slice the subs with a bread knife and carefully place the meatballs onto the sub. Cover with the tomato sauce and top up with the Swiss cheese. Open up the sub until it is flat and carefully gratinate the cheese under the broiler without burning the sub. Shake a little more herbs over the top if needed.
If you want more guidance on the dish you can check out the highlights below on YouTube!