60gm panko crumbs

1/2 cup milk

1kg pork mince

2 eggs

1 bunch parsley (leaves)

1/4 cup fine grated parmesan

2 garlic cloves (minced)

1/4 whole nutmeg (finely grated)

1 brown onion (finely diced)

2 garlic cloves (rough chopped)

1 tea sp chilli flakes

700gm basil passata

Salt

Black pepper

Olive oil

Sub style bread

Pesto of choice

Whole mozzarella

Grana Padano/Parmasen Reggiano cheese block

1. Start by making the meatballs so they’re ready to go. Add panko crumbs in bowl and cover with milk to soak. In seperate larger bowl add pork mince, eggs, the minced garlic cloves, nutmeg, glug of olive oil, a few pinches salt and few cracks of black pepper. Squeeze out the excess milk from the panino and add into the bowl. Mix together with your hands until completely homogenous. Roll into meatball using your hands and place on tray.

2. Place large pot on medium heat and add a glug of oil. Once up to temeprature add in the onion and sweat for 5 minutes with a pinch of salt. Add in garlic and chilli flakes and stir through for a minute. Add in passata and then fill jar 3/4 with water, shake and add that in as well. Season with salt and pepper and bring to a high simmer. Once simmer is reach add the meatballs in making sure they’re all covered. Pop lid on top and cook covered for 30 minutes. Remove lid and cook for another 15-30 minutes, or until the sauce is glossy and has thickened.

Preheat oven to highest temperature on grill setting.

1. To put together sub, add some slices of mozzarella to one side of bread, and olive oil the other side and pop under grill in oven. Cook under grill until cheese is melter, being careful to not burn. Remove from oven and pesto the non cheese side. Add meatballs to the middles with some extra sauce and finish with finely grated grana padano.