Tip Top's new Torpedo rolls are ready to be filled with your favourite ingredients. We’re starting with the classic meatball submarine, 9 inches of lightly corn-crusted deluxe rolls filled with everyone’s favourite – meatballs and tomato sauce. Stand back and watch the family destroy them.
Ingredients
| 700 g | Beef mince (Main) |
| ½ cup | Fresh breadcrumbs |
| 1 | Egg |
| ¼ cup | Onions, minced (grate 1 onion) |
| ½ tsp | Salt |
| 1 pinch | Ground black pepper |
| 2 Tbsp | Chopped parsley |
| ¼ cup | Grated parmesan cheese |
| ¾ cup | Pasta sauce |
| 4 | Tip Top deluxe torpedo rolls (Main) |
| ¼ cup | Mayonnaise |
| 2 large | Tomatoes, sliced |
| ½ cup | Grated cheese |
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Directions
- Mix the mince, breadcrumbs, egg, onion, salt, pepper, parsley and parmesan in a bowl until well combined. Roll into small 2cm meatballs and chill until ready to use.
- When ready to serve, heat the oven grill to high. Heat the pasta sauce and fry the meatballs in a large non-stick frying pan until golden and just cooked through.
- Split each roll down the centre and spread mayonnaise on both sides. Place a layer of tomato along one side then a layer of meatballs. Add generous dollops of pasta sauce and sprinkle with cheese. Place under the grill just until cheese melts.
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