Prep Time



Cook time




  • 500 g beef mince, (get the fatty stuff, ain't no place for “lean” mince in meatballs)
  • 500 g pork mince
  • ⅓ cup (50g) bread crumbs
  • 1 x egg
  • salt & pepper
  • FRANK'S RedHot® Original Cayenne Pepper Sauce, (heaps) plus extra
  • 2 x 400 g cans diced tomatoes
  • 1 tbsp minced garlic
  • 1 tsp garlic granules
  • 2 tsp onion powder
  • 1 ½ tsp dried basil leaves
  • 1 ½ tsp dried oregano leaves
  • 1 tsp dried rosemary leaves
  • 50 mL olive oil
  • martin’s hoagie rolls – or any other white, soft long roll substitute, split
  • Parmesan or reggiano


  1. Dump the mince, breadcrumbs and egg, in a mixing bowl season well with salt and pepper. Then add Frank’s RedHot (as much as you like) and get mixin’. Make golf ball-sized balls with the mix and place on a tray.
  2. Empty the tomatoes into a pan on the stove, add in the garlic, garlic granules, onion powder, basil, oregano, rosemary and season with pepper and salt.
  3. Dump a huge amount of Frank’s RedHot into the sauce and simmer for about 20-30 mins, before using a blender or stick mixer to get it nice and smooth.
  4. In a skillet or frying pan add the olive oil and get it HOT!
  5. Brown the meatballs in the skillet (be sure not to overcook them), you want a bit of a crust on your balls. Place the meatballs into your sauce to soak up the saucy goodness.
  6. Toast the buns, and use Frank’s RedHot as a spread. Add the meatballs and sauce into your bun.
  7. Absolutely hammer it with grated Parmesan cheese, in my opinion you simply cannot have enough Parmesan. Add some more Frank’s RedHot to finish it off.