The sandwich of dreams! There’s something so comforting about this sub, almost as if a homestyle Italian meal has been served on a buttery toasted bun instead of a plate! It has a rich tomato sauce, melty bocconcini balls and is topped with fresh basil leaves.
Italian Wagyu Meatball Sub
Italian Wagyu Meatball Sub
with a rich tomato sauce, bocconcini balls & a zesty salad
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Beef
- Bocconcini Balls
- Cooked Chopped Tomato
- Free-range Wagyu Meatballs
- Fresh Basil
- Green Leaves
- Lemon
- Lemons
- NOMU Italian Rub
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
GET YOUR WAGYU ON
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-6 minutes, shifting as they colour, until browned but not cooked through. Add the cooked chopped tomato, the rub, and seasoning. Leave to simmer for 5-8 minutes until slightly reduced, stirring occasionally.
LET THEM EAT BREAD!
Cut the baguette in half, making sure to not to cut all the way through. Spread butter over the cut-sides of the bread. Pop on a baking tray, cut-side up. Increase the oven to the grill setting or the highest temperature. Pop the tray of baguette into the hot oven and bake for 2-3 minutes until the butter is melted and the baguette is warmed through. Watch carefully as it can burn easily!
CHEESY SUB
Once the baguette is toasted, remove the tray from the oven. Fill the baguette with the meatballs, tomato sauce, and the drained bocconcini balls. Return the tray to the oven and cook the meatball subs for 2-4 minutes, until the cheese is melted.
TOSS UP
In a bowl, combine the rinsed green leaves, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and a drizzle of oil.
A BITE OF PERFECTION
Top the meatball sub with the picked basil leaves. Serve with the zesty salad and a lemon wedge. Dig in, Chef!
Free-range Wagyu Meatballs - 3
Cooked Chopped Tomato - 100g
NOMU Italian Rub - 5ml
Sourdough Baguette - 1
Bocconcini Balls - 3
Green Leaves - 40g
Lemon - 1
Fresh Basil - 3g
GET YOUR WAGYU ON
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-6 minutes, shifting as they colour, until browned but not cooked through. Add the cooked chopped tomato, the rub, and seasoning. Leave to simmer for 5-8 minutes until slightly reduced, stirring occasionally.
LET THEM EAT BREAD!
Cut the baguettes in half, making sure to not to cut all the way through. Spread butter over the cut-sides of the bread. Pop on a baking tray, cut-side up. Increase the oven to the grill setting or the highest temperature. Pop the tray of baguettes into the hot oven and bake for 2-3 minutes until the butter is melted and the baguettes are warmed through. Watch carefully as they can burn easily!
CHEESY SUB
Once the baguettes are toasted, remove the tray from the oven. Fill the baguettes with the meatballs, tomato sauce, and the drained bocconcini balls. Return the tray to the oven and cook the meatball subs for 2-4 minutes, until the cheese is melted.
TOSS UP
In a bowl, combine the rinsed green leaves, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and a drizzle of oil.
A BITE OF PERFECTION
Top the meatball sub with the picked basil leaves. Serve with the zesty salad and a lemon wedge. Dig in, Chef!
Free-range Wagyu Meatballs - 6
Cooked Chopped Tomato - 200g
NOMU Italian Rub - 10ml
Sourdough Baguettes - 2
Bocconcini Balls - 6
Green Leaves - 80g
Lemon - 1
Fresh Basil - 5g
GET YOUR WAGYU ON
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-6 minutes, shifting as they colour, until browned but not cooked through. Add the cooked chopped tomato, the rub, and seasoning. Leave to simmer for 8-10 minutes until slightly reduced, stirring occasionally.
LET THEM EAT BREAD!
Cut the baguettes in half, making sure to not to cut all the way through. Spread butter over the cut-sides of the bread. Pop on a baking tray, cut-side up. Increase the oven to the grill setting or the highest temperature. Pop the tray of baguettes into the hot oven and bake for 3-4 minutes until the butter is melted and the baguettes are warmed through. Watch carefully as they can burn easily!
CHEESY SUB
Once the baguettes are toasted, remove the tray from the oven. Fill the baguettes with the meatballs, tomato sauce, and the drained bocconcini balls. Return the tray to the oven and cook the meatball subs for 2-4 minutes, until the cheese is melted.
TOSS UP
In a bowl, combine the rinsed green leaves, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and a drizzle of oil.
A BITE OF PERFECTION
Top the meatball sub with the picked basil leaves. Serve with the zesty salad and a lemon wedge. Dig in, Chef!
Free-range Wagyu Meatballs - 9
Cooked Chopped Tomato - 300g
NOMU Italian Rub - 15ml
Sourdough Baguettes - 3
Bocconcini Balls - 9
Green Leaves - 120g
Lemons - 2
Fresh Basil - 8g
GET YOUR WAGYU ON
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-6 minutes, shifting as they colour, until browned but not cooked through. Add the cooked chopped tomato, the rub, and seasoning. Leave to simmer for 8-10 minutes until slightly reduced, stirring occasionally.
LET THEM EAT BREAD!
Cut the baguettes in half, making sure to not to cut all the way through. Spread butter over the cut-sides of the bread. Pop on a baking tray, cut-side up. Increase the oven to the grill setting or the highest temperature. Pop the tray of baguettes into the hot oven and bake for 3-4 minutes until the butter is melted and the baguettes are warmed through. Watch carefully as they can burn easily!
CHEESY SUB
Once the baguettes are toasted, remove the tray from the oven. Fill the baguettes with the meatballs, tomato sauce, and the drained bocconcini balls. Return the tray to the oven and cook the meatball subs for 2-4 minutes, until the cheese is melted.
TOSS UP
In a bowl, combine the rinsed green leaves, the lemon zest, a squeeze of lemon juice (to taste), seasoning, and a drizzle of oil.
A BITE OF PERFECTION
Top the meatball sub with the picked basil leaves. Serve with the zesty salad and a lemon wedge. Dig in, Chef!
Free-range Wagyu Meatballs - 12
Cooked Chopped Tomato - 400g
NOMU Italian Rub - 20ml
Sourdough Baguettes - 4
Bocconcini Balls - 12
Green Leaves - 160g
Lemons - 2
Fresh Basil - 10g
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