Australian Veal

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Veal meatball sub with tomato sauce

  • Prep time: 10 minutes
  • Cooking time: 10 minutes
  • Serves 4


  • 500g veal mince
  • 2 cloves garlic, crushed
  • 1/2 red onion, finely diced
  • 2 tbsp parsley leaves, finely chopped +extra leaves, to serve
  • 1 tbsp olive oil
  • 4 long crusty bread rolls, split
  • 80g baby rocket leaves +extra, to serve
  • 2 small zucchini, peeled into ribbons
  • 2/3 cup tomato and garlic pasta sauce, warmed
  • 1/4 cup (20g) parmesan cheese, shaved
  • Lemon wedges, to serve


1. Place mince, garlic, onion and parsley in a large bowl. Season and mix to combine. Roll tablespoons of mince mixture into balls. Repeat to make 16 meatballs.

2. Heat oil in a large non-stick frypan over medium-high heat. Cook meatballs for 4-5 minutes or until browned and cooked through. Set meatballs aside on a plate.

3. Fill rolls with rocket, zucchini and meatballs. Top with pasta sauce and parmesan. Serve with extra rocket and lemon wedges.


- To make your own roast tomato sauce, prick 250g cherry tomatoes with a fork. Place on a baking tray with 1 clove crushed garlic and sprinkle with thyme leaves. Spray lightly with olive oil, season, toss to coat and roast for 20 minutes or until soft. Place in a bowl with 2 tablespoons water. Season to taste and stir to combine.
- Add 1 tbsp pine nuts, toasted, to the meatballs, if desired.
- Use any type of pasta sauce or pesto on the sub.