Colonial Farm Flame Grill Meatballs
1 tablespoon olive oil
2 green onions, thinly sliced
1 small carrot, peeled, finely grated
1 celery stalk, finely chopped
1 cup tomato passata
1/2 teaspoon caster sugar
4 hot dog rolls, split, toasted
1/3 cup reduced-fat grated tasty cheese
Heat 1 teaspoon oil in a large, non-stick frying pan with lid over medium-high heat. Cook meatballs, in batches, for 4 minutes or until browned. Transfer to a plate. Cover to keep warm.
Reduce heat to medium-low. Add remaining oil to pan. Add onion, carrot and celery. Cook, stirring occasionally, for 8 minutes or until vegetables start to soften. Add passata and sugar. Season with salt and pepper. Stir to combine. Simmer for 2 minutes or until slightly thickened. Add meatballs to pan. Stir to combine. Cover. Simmer for 5 minutes or until meatballs are warmed through.
Divide mixture between rolls. Top with cheese. Serve.Print Recipe