• Take a food processor and add turkey, onion, garlic, basil, salt, pepper, egg, olive oil, 2tbsp Reggae Reggae Tomato Ketchup and the breadcrumbs and mix on high speed for 2 minutes until all ingredients are combined.
• Remove and form mixture into small balls and thread onto wooden skewers
• Grill under a medium heat, turning occasionally until cooked through (approx 20 minutes)
• In a pan heat another 5 tbsp Reggae Reggae Tomato Ketchup
• Toast the sliced rolls under the grill and add the meatballs along with a sprinkle of grated mozzarella
• Finish with a spoonful of hot Reggae Reggae Tomato Ketchup and serve

Tip: You can use lamb, beef or chicken as a substitute.

For the BBQ – Make the meatballs in the same way but at the cooking stage: place the skewers on a greased barbecue over a medium heat, turning occasionally until cooked through (approx 20 minutes)

• 500g Lean Minced Turkey
• 1 Medium Red Onion
• 3 Cloves Garlic
• 1 Egg
• 1 tsp Dried Basil Leaves
• ½ tsp Salt
• ½ tsp Ground Black Pepper
• ½ tsp olive Oil
• 3 slices of bread - crumbed
• 4 large Sub Rolls
• 70g Grated Mozzarella
• 1 Bottle Reggae Reggae Tomato Ketchup