Ingredients:

• 1 pack Olga’s Fine Foods Beef Chevapchichis
• 120g grated cheese
• 500ml pasta sauce
• 2-3 soft bread rolls
• 1 tbsp olive oil
• Fresh basil, finely chopped, plus extra to serve

Method:

1. Roll each Beef Chevapchichi into a meatball.
2. Heat olive oil in a large frying pan over medium heat. Cook the meatballs, turning occasionally, for 6-8 minutes or until browned and cooked through.
3. Pour in the pasta sauce and simmer for 3-4 minutes, until the meatballs are coated and the sauce has thickened slightly.
4. Preheat oven grill to 220°C. Slice the bread rolls in half and place on a lined baking tray. Spoon a little sauce onto both sides of each roll. Scatter a layer of grated cheese over the base, top with 3 meatballs per roll, then spoon over extra sauce. Finish with more cheese and a sprinkle of chopped basil.
5. Place under the grill for 5–7 minutes, or until the cheese is melted, bubbling, and golden.
6. Top with extra fresh basil and serve