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Cheesy Meatball Rolls

Author: Andra Constantinescu


  • 250 g mince beef
  • 3 garlic cloves finely chopped
  • 1 small onion finely chopped
  • fresh parsley finely chopped
  • 5 tomatoes chopped
  • 100 ml tomato passata
  • 1 tube Primula Cheese ‘n’ Jalapeno
  • 4 bripoche rolls small
  • sunflower oil for frying
  • salt to season
  • black pepper to season


  • Preheat the oven at 180C.
  • For the meatballs, place the minced beef in a bowl, mix with 1 chopped garlic clove, some finely chopped parsley and season with salt and black pepper.
  • Shape the mixture into small meatballs.
  • Heat the oil in a frying pan and fry the meatballs for 6-7 minutes on medium heat, turning them on each side frequently. 
  • Remove the meatballs from the pan and set aside.
  • For the tomato sauce, fry the chopped onion and the remaining garlic in a tsp of sunflower oil heated in a saucepan. 
  • Add the tomatoes and the tomato passata and simmer until tomatoes are soft.
  • Season with salt and set aside to cool slightly. 
  • Use a hand blender to blitz all ingredients into a saucy consistency. 
  • Add the meatballs to the sauce and keep warm.
  • Place 4 small brioche rolls on a baking tray and spoon in some meatballs and tomato sauce. 
  • Add a squeeze of Primula Cheese ‘n’ Jalapeno and cook in the oven for 3 minutes, until the cheese begins to melt.
  • Serve hot, with chopped spring onions on top.