Take some crispy bread rolls and load them with deliciousness. This Meatball subs with caramelised fennel and rocket pesto recipe will do just that - big time!
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
20g butter
1 fennel bulb, ends trimmed, thickly sliced
1 brown onion, thickly sliced
2 garlic cloves, crushed
2 tbs brown sugar
1 tbs apple cider vinegar
420g Coles Graze Grass Fed Beef Meatballs
4 Coles Bakery Vietnamese Rolls or hot dog rolls
Rocket pesto
60g pkt baby rocket leaves
½ cup basil leaves
¼ cup (20g) finely grated parmesan
¼ cup (40g) Coles Pine Nuts, toasted
1 garlic clove, crushed
⅓ cup (80ml) olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil and butter in a large frying pan over medium-low heat. Add the fennel and onion and cook, stirring, for 5 mins or until fennel softens. Add the garlic. Reduce heat to low and cook, stirring occasionally, for 20 mins or until fennel and onion are tender. Add the sugar and vinegar and cook, stirring, for a further 5 mins or until sugar dissolves and mixture is caramelised. Season.
Step 2
Meanwhile, to make the rocket pesto, place the rocket, basil, parmesan, pine nuts and garlic in a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until incorporated. Season.
Step 3
Heat a large frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 10 mins or until golden brown and cooked through.
Step 4
Use a small serrated knife to split the top of each roll. Spread with rocket pesto. Top with the fennel mixture and meatballs. Serve immediately.
