Baked Meatball Sub with Melted Cheddar
British beef meatballs baked until golden, nestled in a warm demi baguette with tomato-chilli sauce and melted Somerset Cheddar. Quick weeknight supper combining oven-baked meatballs with a tangy tomato base and crispy bread.
Ingredients
- 5 ½ oz British lean beef steak mince (5% fat)
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 egg, lightly beaten
- ¼ tsp dried oreganodried Italian seasoning0.75:1herbsFull guide →
- black pepper, freshly ground
- 1 tbsp olive oil
- 7 oz chopped tomatoes, from 400g can
- chilli flakes
- ½ demi baguetteciabatta roll or focaccia1:1bread
- ⅝ oz Somerset vintage Cheddar, thinly sliced
Instructions
- 1
Preheat oven to 400°F fan 350°F or Gas 6.
- 2
Combine mince with half the onion and garlic, egg, oregano and black pepper in a bowl.
- 3
Divide mixture into 8 portions and form into balls.
- 4
Place meatballs on a greaseproof paper-lined baking tray and bake for 12-15 minutes until golden and cooked through.
- 5
While meatballs cook, heat olive oil in a large frying pan and sauté remaining onion and garlic for 3-4 minutes until soft.
- 6
Add chopped tomatoes and chilli flakes, bring to a boil then reduce heat and simmer for about 10 minutes until sauce thickens slightly.
- 7
Warm baguette in the oven for a few minutes, then cut in half and slice down the middle lengthways.
- 8
Spoon sauce onto baguette bases, arrange meatballs on top, add more sauce and layer with cheese slices.
- 9
Bake until cheese melts, then top with baguette halves and serve.
Tips
Form meatballs evenly for consistent cooking.
Don't skip the oven-warming step for the baguette; it prevents sogginess.
Watch the cheese closely during final bake to avoid burning.
Good to Know
Cooked meatballs and sauce keep refrigerated up to 3 days. Reheat gently in oven before assembling.
Form and freeze uncooked meatballs up to 1 month. Bake from frozen, adding 3-4 minutes. Sauce can be made a day ahead.
Serve immediately while cheese is melted and bread is warm.
Common Mistakes
Overmix meatball mixture to avoid dense, tough meatballs.
Don't skip the baguette warming step to avoid soggy bread.
Avoid overcooking meatballs; bake only until cooked through.