Smokehouse Meatball Sub with Caramelised Onions, Cheese & Pesto
Juicy smokehouse meatballs, sweet caramelised onions, melted smoked cheddar, and fresh pesto.
Ingredients (Serves 4)
- 500g beef mince
- 1 white onion, diced
- 1 white onion, sliced
- 4 sourdough subs
- 3 tbsp pesto
- Smoked cheddar cheese slices
- 2 tbsp Lumberjaxe Smokehouse Beef Seasoning
- Lumberjaxe Smokehouse Pepper Sauce
- Olive oil
- Salt & black pepper
Method
1. Make the Meatballs
In a bowl, combine the beef mince with the diced onion and Smokehouse Beef seasoning. Mix well and roll into golf ball-sized meatballs.
2. Cook the Meatballs
Heat a drizzle of olive oil in a frying pan over medium-high heat.
Cook the meatballs for 10–12 minutes, turning regularly, until browned all over and cooked through.
3. Caramelise the Onions
In a separate pan, add a little olive oil and cook the sliced onions over low heat for 15–20 minutes, stirring occasionally, until soft, golden, and caramelised.
4. Build the Subs
Slice open the sourdough subs and spread pesto along the base.
Add the cooked meatballs, spoon over the caramelised onions, drizzle with Smokehouse Pepper Sauce, and top with smoked cheddar slices.
5. Melt & Serve
Place the subs under a hot grill for 2–3 minutes until the cheese is melted and bubbling.
Serve hot with extra pepper sauce on the side.