Beef Meatball Sub - Char-Griller

Ingredients

• For the meat balls: Combine mince, crushed garlic, egg and Char-Griller Beef and Brisket rub, mix until it is all well combined.
• Shape into palm sized meatballs shapes by scooping roughly a heaped tablespoon of mixture into your hand and rolling it into a ball.
• Set each meatball aside on a plate and once all the meatballs are made, pop them in the fridge to chill for 20mins.
• For the sauce: Place a heavy pot in the middle of the Char-Griller Akorn, add in the red wine, beef stock, tomato paste, canned tomatoes, balsamic vinegar, and dried herbs. Stir in until combined.
• Close the lid and heat up the sauce to a simmer, remembering to occasionally give it a stir.
• Once the meatballs are cooked, pop them into the sauce and close the lid. Let them simmer for 10 minutes.
• 500kg beef mince
• 3 gloves of garlic crushed
• 1 eggs
• 5 tablespoons Char-Griller Beef and Brisket Rub
• ¾ cup red wine
• 1 cup beef stock
• ½ cup tomato paste
• 1 tablespoon balsamic vinegar
• 1 tablespoon dried mixed herbs
• 1 can chopped tomatoes
• Long bread rolls
• Grated mozzarella cheese