Basilicious Meatball Sub With Fries

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and grate the brown onion[s]

Add the grated onion, beef mince, dried oregano and panko breadcrumbs to a large bowl

Crumble in the beef stock cube[s] and season with a generous grind of black pepper

Knead the mince mixture thoroughly with clean hands for 2-3 min or until everything is combined, then divide and shape into 6 [12] meatballs

Refrigerate until later

Cut the potatoes (skins on) into fries 

Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 25-30 min or until the fries are golden and starting to crisp

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the meatballs and cook for 3-4 min, turning occasionally, until they are browned all over 

Once browned, discard any excess oil and return the pan to a medium-low heat

Add the tomato frito to the pan and cook, covered, for 4-6 min or until cooked through

Once cooked, remove the pan from the heat and keep covered until ready to serve

Meanwhile, add the brioche sub rolls to a baking tray and put it in the oven for 2-3 min or until warmed through

Grate the cheddar cheese

Pick the basil leaves off their stalks 

Combine the mayo with 1/2 [1] pot of classic basil nut pesto (save the rest for step 8!) – this is your pesto mayo

Carefully cut the warmed brioche sub rolls down the middle