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Mega Meatball Sub & Red Pepper Sauce
Mega Meatball Sub & Red Pepper Sauce

Prep Time: 20 min
Cook Time: 35 min
Serves: 4




Eskort Gold Medal Sausages


French loaves, cut in half and sliced open

1 clove

garlic, grated


apples, peeled and grated


small onion, grated

125 g


5 ml

dried oregano


egg, beaten


salt and ground black pepper;

200 g

feta cheese, crumbled




olive oil


red peppers, de-seeded, quartered and finely sliced

1 clove


410 g

tomato and onion mix

5 ml

tomato paste

5 ml

brown sugar


  • Remove the pork meat from the sausages and place in a large mixing bowl.

  • Add the garlic, apples, onion, breadcrumbs, oregano and beaten egg and season with a little salt and pepper.

  • Shape the mixture into 12 balls, cover and chill in the refrigerator for 15 minutes.

  • To make the sauce, heat up olive oil in a pan over a medium heat, add the red peppers and garlic and gently fry until beginning to soften. Add the tomato and onion mix, tomato paste and brown sugar.

  • Season to taste with salt and pepper and leave the sauce to simmer for about 15 minutes.

  • Heat olive oil in a large non-stick frying pan and add the meatballs. Cook for 8-10 minutes, turning regularly until they are browned all over.

  • Add meatballs to the red pepper sauce and turn them to coat evenly. Remove pan with meatballs and sauce from the stove and allow to cool slightly.

  • Quarter, slice open and butter French loaf and top with meatballs and a generous helping of red pepper sauce. Sprinkle with crumbled feta and serve.

Recipe Meal Types: - Lunch - Dinner
The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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