Meatball and mozzarella ciabatta rolls recipe

Add the beef (300 g), pork (200 g), breadcrumbs (50 g), milk (50 ml), rosemary (2 sprigs), garlic granules (1 tsp), oregano (1 tsp) and parmesan (30 g) to a bowl, season and mix well. Shape into 20 meatballs and chill for 1 hour until firm.

Heat 1 tbsp oil (1 tbsp) in a large frying pan over a medium‑high heat and fry the meatballs for 4-5 minutes until golden all over, working in batches if needed. Remove and set aside.

Add the remaining oil (1 tbsp) to the pan with the onion (1) and cook for 5 minutes until softened. Stir in the garlic (2 cloves) and cook for 2 minutes. Add the sugar (1 tsp) and chilli flakes (1/2 tsp), then pour in the passata (1 jar). Swirl 100ml water in the bottle and add to the pan. Stir, bring to a simmer, then return the meatballs with two basil stalks (10 g). Season and simmer for 10 minutes until cooked through and thickened.

Preheat the grill to medium‑high. Arrange the ciabatta halves (4) cut side up on a foil‑lined tray, top with mozzarella (1 pack) and grill for 5-10 minutes until melted and golden.

Spoon five meatballs onto each base, scatter with basil and finish with the tops.