Smoky Chilli Meatball Subs

4 St Pierre Brioche Hot Dog Rolls

For the sauce:
1 tbsp olive oil
1 small onion, sliced or diced
1 garlic clove, finely chopped
2 tsp smoked paprika
1-2 tsp smoked paprika
2 tsp ground cumin
½ tsp dried oregano
1 tbsp chipotle paste
1 tin chopped tomatoes
Salt

For the meatballs:
200g pork mince
200g beef mince
1 tbsp chipotle paste
1 tsp smoked paprika
Salt
1 ½ tbsp milk
Handful fresh breadcrumbs

To serve the meatball subs:
1 tsp olive oil
1 small red pepper
1 small green pepper
1 fresh green chilli, optional
50g mature cheddar, grated
1 spring onion, finely sliced
Fries to serve

1. First make the sauce. Heat a saucepan and add the oil and onions. Fry for 7-8 minutes until softened but not browned, then add the garlic, paprika, smoked paprika, cumin and oregano and fry gently for another two minutes
2. Add the chipotle paste, chopped tomatoes and salt and simmer for 15 minutes or so until the sauce had thickened – it should be quite a thick sauce
3. Meanwhile, preheat the oven to 190°C / 170°C fan / Gas Mark 5
4. Mix together the pork and beef mince in a large bowel with the rest of the meatball ingredients. Use clean hands to make sure it is well combined before forming small meatballs. You should get around 16-20 meatballs
5. Place the meatballs in a non-stick baking tray and cook in the oven for 20-25 minutes. Add the chips to another tray and cook according to the pack instructions
6. Heat 1 tsp oil in a frying pan before adding the sliced red and green peppers and sauté for a few minutes
7. Open the St Pierre Brioche Hot Dog Rolls and add a generous spoonful of smoky tomato sauce, a few peppers and some of the meatballs. Add a few more peppers and a sprinkling of cheese
8. Place the filled meatball subs on a baking tray and pop in the oven for 5 minutes until the cheese is starting to melt
9. Scatter the spring onions and a few sliced chillies over the meatballs if you like it spicy and serve with the fries

Bon appétit!