Meatball Sub

Method

1. In a medium sized bowl, soak bread in ½ cup Campbell’s Real Stock, reserving the other 1 ½ cups stock.
2. In a large bowl combine beef mince, egg, thyme, parsley, garlic and soaked bread and stock mixture. Roll mixture into balls using approximately 1 tbs of mixture per ball.
3. In a deep non-stick frypan, cook meatballs in batches for 5 minutes or until browned all over, then remove from pan and set aside.
4. Add onions to frypan and cook for 5 minutes or until tender and slightly caramelized, then add flour and cook for 1 minute stirring constantly.
5. Add remaining 1 ½ cups of Campbell’s Real stock and bring to a boil. Return meatballs to pan and add capsicum, simmer covered for 8 minutes.
6. Serve on a sub style roll with grated tasty cheese.