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Napoletana meatball subs

Serves   4
Prep time: 25 mins
Cooking time: 30 mins

These divine Napoletana meatball subs bring classic Italian flavours together in perfect harmony to create this seriously moreish meal. Perfect for entertaining or feeding a family!  





  • 500g prime beef mince 
  • 1 Tbsp + 1 Tbsp dried oregano
  • 2 tsp garlic powder 
  • ¼ cup freshly grated parmesan 
  • 1 egg
  • Olive oil
  • ½ brown onion, diced 
  • 4 garlic cloves, minced 
  • 1 Tbsp tomato paste 
  • 1 x 400g tinned tomatoes
  • ½ tsp caster sugar 
  • 4 long rolls (ciabatta rolls pictured) 
  • 1 cup grated mozzarella or 1 mozzarella ball, sliced
  • Fresh basil leaves, to garnish

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  1. Place the mince, dried oregano, garlic powder, parmesan and egg into a large mixing bowl. Season with salt and pepper, then mix well to combine and set aside. 
  2. Preheat your oven to 200 degrees celsius fan bake. Take heaped tablespoons of the meatball mixture, and roll into a ball. Lay onto a lined tray and repeat until all the meatballs are rolled. Place into the oven, and bake for 10-15 minutes or until just cooked through and juicy.  
  3. To make the Napoletana sauce, place a saucepan over a low heat. Drizzle with olive oil, then add in the onion, garlic and oregano, then saute for 3-4 minutes or until the onion begins to soften. Add the tomato paste, and stir well. 
  4. To the saucepan, add the tinned tomatoes and sugar, then stir well to combine. Bring to a simmer, and cook while stirring occasionally for 5-10 minutes or until the sauce has reduced slightly and thickened. Season to taste. 
  5. Slice the long rolls in half, and lay onto a baking tray. Spoon the tomato sauce onto both sides. Place 3-5 meatballs down the length of the roll, then spoon more tomato sauce over the top. 
  6. Lay grated or sliced mozzarella over the top of the meatballs, then place into the oven and grill for 3-4 minutes or until the cheese has melted. Top with fresh basil leaves, then top with the other bread roll half. Enjoy immediately.