- Using a bread knife, slice along the top of each baguette but not cutting all the way through. Open gently.
- Make the meatballs: In a large mixing bowl, place the mince, breadcrumbs, the 50g of grated parmesan cheese, oregano, onion powder and garlic powder, seasoning and mix gently with a fork. Add enough of the egg mixture to bind together.
- Shape into golf ball-size meatballs, leave to stand/chill for 10 minutes.
- Heat the oil in a large frying pan and gently fry the meatballs to colour. Pour over the tomato sauce, bring to the boil and simmer gently uncovered for approximately 15 minutes until the meatballs are cooked and the sauce has reduced.
- To assemble, spoon a little sauce into each of the baguettes, top with 3 or 4 meatballs then more of the sauce.
- Top with the grated cheese.
- Place under a hot grill or hot oven for a few minutes until the cheese has melted.
- Serve scattered with basil leaves.
Welsh Beef loaded meatball baguette
- Prep time 20 mins
- Cook time 20 mins
- Serves 4
Ingredients
- 4 medium sized baguettes
- 450g PGI Welsh Beef mince
- 1 thick slice of bread, made into breadcrumbs
- 50g grated parmesan cheese
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper
- 1 egg, beaten
- 1 tbsp oil
- 1 jar smooth tomato pasta sauce
- Grated mozzarella or cheddar cheese
- Grated parmesan
- Basil leaves to garnish