Name: Turkey meatball subs
Total time: 45 min
Yield: Serves 4
Ingredients: 400g turkey breast mince; 1 small onion, grated; 30g parmesan, finely grated, plus extra to serve; ground to make ¼ tsp black peppercorns; 2 tbsp olive oil; 2 cloves garlic, sliced; ½ tsp dried chilli flakes; 1 tbsp tomato purée; 400g tin plum tomatoes; a few leaves basil; 4 submarine rolls, halved and toasted; to serve salad dressed with balsamic vinegar

400g turkey breast mince
1 small onion
grated
30g parmesan
finely grated, plus extra to serve
ground to make ¼ tsp black peppercorns
2 tbsp olive oil
2 cloves garlic
sliced
½ tsp dried chilli flakes
1 tbsp tomato purée
400g tin plum tomatoes
a few leaves basil
4 submarine rolls
halved and toasted
to serve salad dressed with balsamic vinegar

Method

step 1
Tip the mince, onion, parmesan, ground pepper and a big pinch of salt into a bowl and mash with your hands until combined. Roll into 16 even-sized balls.
step 2
Heat 1 tbsp of the olive oil in a frying pan and fry the meatballs until golden brown. Use a slotted spoon to scoop out onto a plate.
step 3
Add the remaining tbsp of oil to the frying pan and fry the garlic for 1 minute, then add the chilli flakes and tomato purée, and cook for a further minute. Tip in the tomatoes and 150ml of water, and simmer for 15 minutes. Use a hand blender to whizz the sauce until smooth, then add the meatballs back in. Simmer gently for 10 minutes, flipping the meatballs halfway.
step 4
Spoon the meatballs onto 4 sub bases, then spoon over the sauce. Add a few basil leaves, grate over more parmesan, put on the lids and serve with a salad, if you like.