Another delicious recipe from AMP Meats

Cheesy Meatball Sandwich Another delicious recipe brought to you by AMP Meats


  1. Place the Butcher Box Lean Mince in a bowl. Whisk the egg and milk together in a bowl, then add to the meat along with the breadcrumbs, parsley, oregano, onion, garlic, fennel, salt and pepper. Gently fold and mix until ingredients are evenly distributed. Scoop meat mixture by the tablespoonful, roll into balls. 
  2. Heat a saucepan over medium-high heat. Add a splash of oil. When hot, add meatballs to the pan. Don't the overcrowd pan. Cook until golden brown on the bottom, about 5 minutes, then flip and cook for another 3-5 minutes or until browned and mostly cooked through. Transfer to a plate and repeat with remaining meatballs in batches as necessary.
  3. Return all meatballs to saucepan and place over medium heat. Add enough sauce to cover, simmer for 20 minutes or until sauce is thickened and meatballs are completely cooked through.
  4. Preheat grill to high. Line a clean baking sheet with tin foil. Cut a horizontal slit in each baguette, leaving a small ‘hinge’ still attached. Dig out some of the bread from the inside of each roll, making a ‘trough’ for the meatballs.
  5. Fill rolls with meatballs, and arrange, meatball side up, on prepared baking sheet. Top with a few spoonfuls of sauce and sliced cheese. Grill for 2-3 minutes or until cheese is melted and bubbly.


  • 680g Butcher Box Lean Mince
  • 1 egg
  • 180ml milk
  • 125g breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 1 tbsps fresh oregano, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp whole fennel seed
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 700g pasta sauce
  • 4 baguettes
  • 450g mozzarella, sliced
  • baby arugula, for topping

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