Lovely Lunches, Picnics & BBQs, Quick & Easy, Recipes

Mark Hix’s Meatball Sub with Sweet Mustard Ketchup

Want to mix up the outdoor eats? This sub recipe from renowned chef Mark Hix is amazingly simple but packed full of flavour – move over hot dogs…

Pre-heat the oven to 160°C/325oF/gas mark 3

Mix the mincemeat with the breadcrumbs and cumin and season. Mold into 16-20 small meatballs. Heat the oil in a frying pan and brown the meatballs evenly on a high heat then finish in the oven for 15 minutes.

To serve warm the rolls for a minute or so then cut them vertically two thirds of the way through, open them up, put some shredded lettuce in the bottom then place 4-5 meatballs on top and pour over the ketchup.


4 hot dog torpedo rolls

2-3 leaves of cos lettuce, washed, dried and shredded

Tracklements sweet mustard ketchup

For the meatballs

300g beef mince

50g fresh white breadcrumbs

1 tsp ground cumin

Salt and freshly ground black pepper

Vegetable oil