New Yorker Beef & Pork Meatball Marinara Sub & Fries inspired by Friends (S05E20)
Friends, Joey tucks into his infamous meatball sub. (S05E20, 4 mins 8 seconds)
Get ready for a dinner that Joey definitely wouldn’t want to share. You’ll pack a soft sub roll with juicy pork and beef meatballs for this New York classic inspired by Friends. Smother it in marinara and melty mozzarella then serve with fries – now that’s what dreams are made of.
For 2 people [double for 4]
- 1 brown onion
- 250g pork & beef mince
- 1 tsp dried oregano
- 2 garlic cloves
- 125g mozzarella
- 3 white potatoes
- 11g beef stock mix
- 200g finely chopped tomatoes
- 2 hot dog buns
You’ll also need
- Pepper, salt, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Preheat the oven to 220°C/ 200°C (fan) / gas 7. Peel and grate half the brown onion[s]. Finely dice the remaining onion. Peel and finely chop (or grate) the garlic.
Cut the potatoes (skins on) into fries. Add the fries to a baking tray with a drizzle of vegetable oil and a small pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp.
Combine the grated onion and half the grated garlic (you’ll use the rest later) in a large bowl with the dried oregano, pork and beef mince and a generous pinch of salt and pepper. Give everything a good mix up until thoroughly combined (clean hands are the best way). Divide into 8  and shape them into meatballs.
Boil half a kettle. Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of vegetable oil. Once hot, add the meatballs and diced onion to the pan and cook for 2 min on each side or until browned and the onion has softened.
Once the meatballs are browned, add the remaining chopped garlic to the pan and cook for 1 min or until fragrant. Once fragrant, add the chopped tomatoes and beef stock mix with 100ml [175ml] boiled water. Bring to the boil over a high heat, then reduce the heat to medium and cook, covered, for 10-12 min or until cooked through (no pink meat!) – these are your meatballs & tomato sauce.
While the meatballs are cooking, drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper. Tear the drained mozzarella into rough, bite-sized pieces. Cut a slit into the top of each hot dog bun, being careful not to cut all the way through to the other side and open them out like a book.
Once the meatballs are cooked, transfer the meatballs to the sliced rolls with a drizzle of the tomato sauce and top with the torn mozzarella – these are your subs. Remove the baking tray from the oven and push the fries to one side, then add the subs and return the tray to the oven for a final 5 min or until the mozzarella has melted – these are your pork & beef meatball subs.
Return the pan with tomato sauce to a medium-high heat and cook for 3-4 min or until thickened – this is your marinara dip. Serve the pork & beef meatball sub and season with a good grind of pepper. Serve the marinara dip and fries to the side and enjoy!
Tip: For the New York sub experience wrap your sub in tin foil or baking paper, it will soften the bread!