By Kevin Dundon
Heat a sauté pan, over a medium heat, drizzle in a little olive oil. Cook the meatballs and colour on all sides for 3 to 4 minutes.
Then add the onion, garlic, beef stock and mixed herbs and continue to cook for a further minute or so. Add the tomato, garlic and basil sauce and simmer with a lid on for 10 minutes until the meatballs are fully cooked.
In the meantime, preheat the oven to 200˚C. Half the bread baguette rolls lengthways and drizzle with some olive oil. Sprinkle the rolls with the parmesan. Place on a baking tray and transfer to the oven for 3 to 4 minutes to warm through and crisp up.
Remove from the oven and put the top halves of the rolls aside. Once the meatballs are cooked, divide the meatballs and sauce on the baguettes. Sprinkle with mozzarella and leftover parmesan.
Place the tray back in the oven for 5 minutes to allow the cheese to melt and colour. Remove from the oven, add a few salad leaves and the top half of the baguettes, and serve immediately.