Cheesy Sausage Meatball Sub
with Baked Italian Zucchini Sticks
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
½ cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Zucchini
4 tbsp
Italian Breadcrumbs
(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
Nutrition Values
Instructions
Halve rolls. Cut zucchini into 1/2-inch rounds. Add pork, 4 tbsp breadcrumbs, half the Parmesan and 1/2 tbsp garlic salt (dbl both for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, heat a small pot over medium heat. When hot, add peppers and marinara sauce. Cook, stirring occasionally, until warmed through, 3-4 min. Season with pepper, to taste. Remove from heat.
Season zucchini with salt and pepper. Pour remaining breadcrumbs and remaining Parmesan into a shallow dish. Coat zucchini all over with mayo. Working with one piece at a time, press into breadcrumbs to coat completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, flipping once halfway through, until tender and golden-brown, 4-5 min. Transfer to a paper-lined plate, then season with salt.
Arrange rolls on a parchment-lined baking sheet, cut-side up. Divide cheese between rolls. Toast rolls in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Top rolls with meatballs, then half the marinara sauce. Divide sandwiches and breaded zucchini between plates. Serve the remaining marinara sauce on the side for dipping.
