This is a super simple recipe using Primal Cut gluten free meatballs, PC gluten-free pastry, cheese, and a creamy tomato sauce to make a traditional (but grain and gluten-free ) meatball sub. The deliciously versatile healthy pastry used in this recipe is perfect for flatbreads as well as making an ideal grain-free pastry crust for pies and quiches and works a treat for anyone avoiding wheat flour and pasta.
You will need
For the Flatbread:
1 pack of defrosted gluten-free pastry
For the meatballs
1 pack of Primal Cut meatballs
For the tomato sauce
2 teaspoons of coconut oil (or oil of your choice)
4 cloves of garlic
2 tins of chopped tomatoes
1 cup of coconut cream
2 teaspoons of Italian seasoning
fresh ground black pepper and sea salt
To make a grain-free meatball sub
Cut the pastry square in two and roll out to form flatbreads. Place to one side
Fry the meatballs in a frying pan to take on colour on each side. Remove from the pan and set to one side
Add a little more oil to the frying pan and gently fry the garlic until the fragrance is released.
Add the chopped tomatoes, coconut cream and herbs and season well
Bring to the boil and turn the heat down to simmer for 5 - 10 minutes, until the sauce, begins to thicken
Add in the meatballs and cover the pan with a lid. Cook for a further 10 - 15 minutes, keep lifting the lid and stirring
While this is cooking, place the flatbread dough shape into a warm, dry frying pan
Warm gently until cooked through. Cut each flatbread in half to create two semi-circles
Load the meatballs and sauce onto one semi-circle. Sprinkle cheese on the meatballs and sauce
Top with the remaining semi-circle of flatbread.