WhatWillyCook has knocked it out of the park with this crisp and buttery meatball sub croissant. Made perfectly with Pret bake-at-home croissants.
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Serves
4
Onion
Garlic
Chilli Flakes
Plum Tomato
Dried Oregano
Beef Mince
Pork Mince
Breadcrumb
Dried Rosemary
Thyme
Nutmeg
Croissant
Mozzarella
Basil
Salt
Black Pepper
Olive Oil
Serves
4
Onion
Garlic
Chilli Flakes
Plum Tomato
Dried Oregano
Beef Mince
Pork Mince
Breadcrumb
Dried Rosemary
Thyme
Nutmeg
Croissant
Mozzarella
Basil
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat your oven to 180°C.
Step 2.
Start by making your marinara sauce. Dice 1 onion and grate the garlic.
Step 3.
Pop the onion into a pan with a big glug of olive oil and sauté for 5 mins. Add in half the garlic, 1 tsp chilli flakes and season with salt and pepper. Cook for 2 mins and then add in the tinned tomatoes.
Step 4.
Break up the tomatoes with your spoon and add in the oregano. Simmer for 15 mins.
Step 5.
Combine the beef and pork mince in a bowl and grate in the remaining onion. Add in ½ tsp chilli flakes, breadcrumbs, rosemary, thyme, the remaining garlic, nutmeg, ½ tsp salt and pepper. Mix together well with your hands and divide into 12 golfball-sized balls.
Step 6.
Pop your Pret bake-at-home croissants in the oven and cook according to the package instructions.
Step 7.
Once the croissants are golden and flaky, cut them open. Add in a spoon of marinara sauce, 4 meatballs, more sauce, and finally some torn mozzarella. Pop that filled croissant into the oven for 5 mins to melt the cheese.
Step 8.
Top with fresh basil and tuck in.
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