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Meat-free meatball sub recipe

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This whopper sub is easy to rustle up and is jam-packed with meat-free meatballs, mozzarella and roasted antipasti peppers See method

Ingredients

600g pack 4 bake-at-home baguettes
16 meat-free meatballs, from 2 x 280g packs Birds Eye Green Cuisine meat-free meatballs
285g jar roasted antipasti peppers, drained well
200g passata with garlic and herbs
½ tsp crushed chillies (optional)
100g grated mozzarella or vegan alternative
1 small handful fresh basil, leaves picked

of the reference intake
Carbohydrate 100.4g Protein 32.1g Fibre 11.6g

Preheat the oven to gas 7, 220°C, fan 200°C, then cook the baguettes to pack instructions and set aside to cool slightly.
Reduce the oven temperature to gas 6, 200°C, fan 180°C. Put the meatballs on a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.
Slice the baguettes in half lengthways, then top each bottom half with 4 meat-free meatballs and the roasted pepper antipasti. Spoon over the passata, sprinkle over the crushed chillies (if using) and season lightly. Scatter over the mozzarella. Put them on a baking tray, without their lids for 5 mins, then add the lids to the tray next to them and continue to bake for 5-7 mins until the mozzarella has melted.
Remove from the oven, top with the remaining basil, top with the lid and enjoy immediately.