Meatball marinara sub recipe: How to recreate it at home

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Meatballs speckled with herbs, tucked inside crusty bread with a generous smear of thick tomato sauce and a sprinkling of parmesan cheese. Baked meatball sub Makes: 4 servings Active time: 20 minutes | Total time: 40 minutes Note: You may have a few meatballs leftover. Ingredients 15g fresh basil leaves, divided 450g lean ground beef 1 large egg, lightly beaten 2 tbsp breadcrumbs, plain or Italian 1 spring onion, finely chopped 2 tsp garlic powder, divided 2 tsp freshly grated parmesan cheese, plus more for serving ½ tsp fine sea salt or table salt, plus more as needed ½ tsp freshly ground black pepper, plus more as needed 225g tomato puree 2 tsp extra-virgin olive oil, plus more as needed ¼ tsp dried oregano, preferably Italian ¼ tsp dried basil ¼ tsp crushed red pepper flakes 4 sub rolls, top-split or side split Method Position a rack in the middle of the oven and preheat to 190C. In a small saucepan over medium heat, combine the tomato puree, olive oil, the remaining garlic powder, oregano, dried basil and crushed red pepper flakes, if using, and bring to a simmer.