Phoenix Piri-Piri Meatball Subs

Ingredients

• 500 g beef mince
• 1 tsp BlixSam Pep ’n Zest
• 1 tsp BlixSam Garlic Melt
• 1 egg
• ¼ cup breadcrumbs
• 2 tbsp finely chopped onion
• Salt and black pepper to taste

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 × 400 g tin chopped tomatoes
• 3 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 tsp BlixSam Pep ’n Zest
• 1 tsp sugar
• Salt and black pepper to taste

• 4–6 sub rolls or hot dog rolls
• 1–1½ cups grated mozzarella
• Fresh parsley, chopped
• Extra Phoenix Piri-Piri Sauce for serving

Method

1. Combine the beef mince, Pep ’n Zest, Garlic Melt, egg, breadcrumbs and chopped onion. Season lightly with salt and pepper.
2. Mix well and roll into 18–20 small meatballs.
3. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until softened.
4. Add the chopped tomatoes, Phoenix Piri-Piri Sauce, Pep ’n Zest and sugar. Season to taste and simmer for about 5 minutes.
5. Add the meatballs to the sauce. Reduce the heat, cover and simmer for 15–18 minutes, turning occasionally, until the meatballs are cooked through and the sauce has thickened.
6. Preheat the oven to 200°C.
7. Slice the rolls lengthways without cutting all the way through. Lightly toast them first if you prefer a crispier sub.
8. Spoon the meatballs and plenty of that fiery Phoenix tomato sauce into each roll.
9. Cover generously with grated mozzarella.
10. Bake for 8–10 minutes, or until the cheese is melted, bubbling and starting to turn golden.