Italian Beef Meatball Subs

Preheat oven to 210°C fan bake. Tear the ciabatta into chunks, cover with cold water, and soak briefly. Finely slice the mortadella and fry in a hot pan until crispy.

Squeeze excess water from the ciabatta. Mix with the beef and pork mince, mortadella, eggs, garlic, parsley, and chilli. Season generously, then roll into 12 equal balls. Place in a roasting tray, drizzle with oil, and roast for 15-20 minutes until golden.

Make the tomato sauce: fry the remaining garlic, onion, and chilli in a drizzle of oil until soft. Pour in the white wine and let it bubble for a minute, then add the drained tinned peppers and tomatoes and simmer for 10 minutes.

Add the meatballs to the sauce tray and return to the oven for 20-30 minutes until cooked through.

Slice the mozzarella. Open the bread rolls and fill each with a meatball and some mozzarella, spoon over the tomato sauce, scatter with the grated Parmesan, and drizzle with a little balsamic vinegar. Press the sandwich closed and serve.