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MEATBALL SUBS WITH BLOODY SAUCE

Big, juicy meatballs cooked over live fire and drowned in a rich, smoky “bloody” tomato sauce that clings to every bite. Stuffed into toasted sub rolls and buried under bubbling melted cheese, this is messy, indulgent comfort food with BBQ attitude — part street food, part pub classic, and absolutely not for eating politely. Perfect for feeding a crowd, staining your fingers red, and proving that meatball subs taste infinitely better when fire gets involved.

Course Main Course
Cuisine beef, meatballs, subs, tomato sauce

Ingredients

  • 500 g beef or pork mince or a mix
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 egg
  • 50 g breadcrumbs
  • 1 tsp dried oregano
  • Salt & pepper
  • Olive oil for grilling

For the Bloody Sauce

  • 200 ml tomato Ketchup
  • 1 tin chopped tomatoes
  • 1 red chilli optional, for heat
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • A splash of Worcestershire sauce optional, for depth
  • Salt & pepper

To Serve

  • 4 sub rolls or baguette sections
  • Grated mozzarella or provolone
  • Fresh basil or parsley optional

Instructions

  1. Preheat the grill to 200°c.
  2. Mix the mince, onion, garlic, egg, breadcrumbs, oregano, and seasoning. Shape into golf ball-sized meatballs.
  3. Heat a pan or BBQ-safe skillet over the heat. Add oil and brown the meatballs all over. Remove and set aside to make the sauce.

  4. For the bloody sauce, stir garlic, tomatoes, Ketchup, chilli, paprika, and Worcestershire together in the pan. Simmer until thick and glossy, then add in the meatballs. Allow to simmer slowly until the meat is cooked through.

  5. Split your sub rolls, stuff with saucy meatballs, and top with plenty of cheese. Toast briefly on the grill (lid down) until the cheese is bubbling.
  6. Finish with herbs if you fancy, then tuck in — big, bold, bloody and beautiful.