Chicken Meatballs Sub

Ingredients

• 400 grams chicken mince 
• 2 baguettes
• Salt to taste
• Crushed black peppercorns to taste
• 2½ teaspoons finely chopped garlic
• 2½ teaspoons finely chopped celery stalk
• 2 small onions, finely chopped
• 1-2 sprigs of fresh oregano
• 1 tablespoon Worcestershire sauce
• 4 tablespoons olive oil
• 1 tablespoon chopped fresh parsley 
• 1¼ cups tomato puree 
• 1-2 fresh basil leaves
• 1 cup grated mozzarella cheese
• Assorted lettuce leaves as required

Method

1. Take chicken mince in a bowl, add salt, crushed black peppercorns, 1½ teaspoons garlic, 1½ teaspoons celery and half the onion. Pluck the oregano leaves and add. Add Worcestershire sauce, 1 tablespoon olive oil and parsley and mix till well combined. 
2. Take small portions of the chicken mixture and shape them into balls. 
3. Heat 2 tablespoons olive oil in a non-stick shallow pan. Add the chicken balls and cook on high heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. 
4. Shift the meat balls to the sides of the pan. Add remaining olive oil in the centre, add remaining garlic, remaining celery and remaining onion, mix and sauté for 1-2 minutes.  
5. Add tomato puree and mix well. Add salt and crushed black peppercorns and mix well combined. Cook for 2-3 minutes. 
6. Tear basil leaves and add, mix and cook for 1-2 minutes.
7. Sprinkle mozzarella cheese, cover and cook till the cheese melts. Switch the heat off.
8. Slit the baguettes horizontally without cutting through. Arrange a few meat balls over the base half of each baguette. Place a few lettuce leaves on top, cover the subs with the top side of the baguettes, keep them on serving plates and serve immediately.