A quick and simple dish that will satisfy your need for comfort food. Delicious meatballs, melted cheese, a homemade gravy, in a warm roll - heaven!


  • Olive oil

  • 1 small potato

  • 500g higher-welfare minced shoulder of pork

  • 500g quality minced beef

  • 4 sprigs of fresh rosemary

  • 6 submarine rolls

  • 1 splash of red wine vinegar

  • 100g Red Leicester cheese (or a strong cheddar)

  • 50g watercress

  • Gravy

  • 2 red onions

  • 1 bulb of fennel

  • 1 heaped tablespoon plain flour

  • 1 splash of Porter (or similar dark beer, like stout)

  • 1 litre organic chicken stock

  • 1 tablespoon HP sauce

  • 1 tablespoon tomato ketchup

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon English mustard

  • 1 tablespoon mango chutney (Jamie recommends Geeta's)


  • 1.

    Preheat the oven to 200ºC/400ºF/gas 6. Lightly grease a large roasting tray.

  • 2.

    Peel and coarsely grate the potato, then add to a bowl with the minced pork and beef. Scrunch and mix together, then use wet hands to roll the mixture into balls, slightly larger than a golf ball – you should end up with 21 altogether.

  • 3.

    Reserving 3 to one side, place the meatballs into the prepared roasting tray, then set aside.

  • 4.

    To make the gravy, peel and finely chop the onions, trim and finely chop the fennel, then add to a large pan over a medium heat with a good splash of oil. Cook for 10 minutes, or until softened.

  • 5.

    Add the 3 reserved meatballs, breaking them up in the pan, then cook for a further 10 minutes over a high heat, or until dark golden.

  • 6.

    Stir in the flour and cook for 2 minutes, then add the Porter and leave to boil and bubble away.

  • 7.

    Pour in the stock and stir in the remaining ingredients, then bring to the boil. Reduce to a simmer and cook for a further 20 minutes, or until thickened and glossy.

  • 8.

    Season the meatballs with sea salt and black pepper, then place in the hot oven for 20 to 25 minutes, or until golden and cooked through.

  • 9.

    Once cooked, remove the tray from the oven and place over a medium heat on the hob. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes.

  • 10.

    Warm the rolls in the cooling oven.

  • 11.

    Stir the vinegar into the gravy, grate over the cheese and remove from the heat.

  • 12.

    Slice the rolls and open them out like a book, spoon in the cheesy meatballs and gravy (discard the rosemary sprigs), top with watercress, then serve with any leftover gravy for dunking.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 777kj
  • Fat Total 37g
  • Saturated Fat 12g
  • Protein 48g
  • Carbohydrate 56g
  • Sugar 10g
  • Sodium 906mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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