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Korean-Inspired Meatball Subs

Korean-Inspired Meatball Subs

By Morrisons
Published on 21 March 2025
Try this Korean-inspired twist on a classic Italian-American meatball sub, packed with gooey melted mozzarella and a gochujang-spiked tomato sauce.
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Time and servings

1 hr 15 minsTotal time
4Servings
35 minsPrep time
40 minsCooking time

Ingredients

  • 250g Morrisons The Butcher’s pork mince
  • 250g 12% fat beef mince
  • 4 soft submarine rolls, split
  • 150g grated mozzarella
  • 400g can chopped tomatoes
  • 5 garlic cloves grated, 3 for the meatballs, 2 for the sauce
  • 40g fresh breadcrumbs
  • 1 egg, beaten
  • 3 tbsp olive oil, 2 for the meatballs, 1 for the sauce
  • 1 tsp chilli flakes (optional)
  • 1 tbsp black sesame seeds (optional)
  • 1 spring onion, finely sliced (optional)
  • 1 tbsp gochujang (optional)

Method

  1. Step 1

    Put the Morrisons pork mince, the beef mince, garlic, chilli flakes (if using), egg and breadcrumbs in a large bowl. Season, then combine well with your hands. Form into 16 meatballs and set aside on a baking tray lined with parchment.

  2. Step 2

    For the sauce, heat 1 tbsp olive oil in a deep frying pan over a medium heat and cook the garlic and gochujang (if using) for 1 min, stirring. Pour in the tomatoes and half a can of water. Bring to the boil, reduce the heat to a simmer and bubble uncovered for 15-20 mins. Season with salt and pepper.

  3. Step 3

    Heat 2 tbsp olive oil in a second frying pan over a medium heat until shimmering. Carefully add the meatballs to the pan and cook on all sides for 3-4 mins until golden. Transfer the meatballs to the tomato sauce and cook for 7-8 mins until the meatballs are cooked through. Heat the grill to a high heat.

  4. Step 4

    Fill each split submarine roll with four meatballs and plenty of sauce, then put on a tray, sprinkle over the mozzarella and grill for 4-5 mins until golden and bubbling. Sprinkle over the sesame seeds and spring onion, if using, and serve with fries and slaw, if you like.