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Saucy Halal Meatball Subs Recipe

Halal Meatball Subs Recipe

Hearty and delicious homemade subs featuring tender halal beef meatballs simmered in a rich tomato sauce, all topped with a generous layer of melted provolone and mozzarella cheese.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 870
Ingredients Method Notes

Ingredients
  

For the Halal Meatballs
  • 500 g halal lean minced beef
  • 60 g fresh breadcrumbs
  • 60 ml whole milk
  • 1 medium egg lightly beaten
  • 4 cloves garlic minced
  • 50 g Parmesan cheese finely grated
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for frying
For the Tomato Sauce
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 700 g tomato passata
  • 1/2 tsp sugar to balance acidity
  • Salt and freshly ground black pepper to taste
  • A handful of fresh basil leaves
For Assembly
  • 4 large sub rolls or baguettes split lengthwise
  • 150 g sliced provolone cheese
  • 150 g grated mozzarella cheese

Method
 

  1. Prepare the Meatball Mixture: In a small bowl, combine the fresh breadcrumbs and milk. Let them soak for 5 minutes until the milk is absorbed. In a separate large bowl, add the halal minced beef, soaked breadcrumbs, beaten egg, minced garlic, grated Parmesan, parsley, oregano, salt, and pepper.
  2. Form the Meatballs: Using your hands, gently mix all the ingredients until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough. I find that using a light touch is what works best for me. Roll the mixture into 16 evenly-sized balls, about 4cm in diameter.
  3. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Carefully place the meatballs in the pan, ensuring not to overcrowd it (work in batches if necessary). Brown them on all sides, turning occasionally, for about 5-7 minutes. They don't need to be cooked through at this stage. Remove from the pan and set aside on a plate.
  4. Start the Sauce: In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely diced onion and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Simmer the Sauce: Pour in the tomato passata, dried oregano, and sugar. Season with salt and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
  6. Combine and Cook: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let them simmer gently for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir in the fresh basil leaves in the last few minutes of cooking.
  7. Assemble the Subs: Preheat your grill to a medium-high setting. Open up your sub rolls and place them on a baking tray. Spoon 4 meatballs and a generous amount of sauce into each roll.
  8. Melt the Cheese: Top each sub with a layer of sliced provolone and a sprinkle of grated mozzarella. Place the tray under the grill for 3-5 minutes, or until the cheese is completely melted, bubbling, and just beginning to turn golden brown. Keep a close eye on them to prevent burning! Serve immediately.

Notes

For the most tender meatballs, avoid overworking the mixture. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheat wonderfully.