Apricot-Glazed Meatball Sandwich
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Apricot-Glazed Meatball Sandwich

Apricot-Glazed Meatball Sandwich

with Garlic-Butter Rolls and Cranberry Salad

Flavourful apricot spread adds a twist to our glazed meatballs! These meatballs are a dinner party classic, but we've packed them into garlic-butter buns to make for an easy grab-and-go supper!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

1 unit(s)


56 g

Spring Mix

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

Not included in your delivery

0.31 tsp


¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp



Nutrition Values

Calories1110 kcal
Fat59 g
Saturated Fat24 g
Carbohydrate101 g
Sugar38 g
Dietary Fiber7 g
Protein44 g
Cholesterol135 mg
Sodium1570 mg
Trans Fat1.5 g
Potassium1000 mg
Calcium350 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Box Grater
Small Bowl
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Silicone Brush


Prep and marinate carrots
  • Add apricot spread and 3 tbsp (6 tbsp) BBQ sauce to a small bowl, then stir to combine. Set aside.
  • Peel, then coarsely grate carrot.
  • Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots, then toss to coat.
Form meatballs
  • Add sausage, panko, remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
  • Season with pepper, then combine.
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).


Cook meatballs
  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then meatballs.
  • Cook, turning occasionally, until browned on all sides and cooked through, 11-13 min.** (TIP: Reduce heat to medium-low if browning too quickly.)
  • Remove pan from heat. Carefully drain and discard fat.
  • Add apricot-BBQ sauce mixture, then toss to coat meatballs.
  • Cover to keep warm.


Toast garlic-butter rolls
  • Meanwhile, halve rolls. Arrange on a baking sheet, cut-side up.
  • Add 2 tbsp (4 tbsp) butter to a small pot. Melt over medium heat, 1-2 min.
  • Add remaining garlic puree. Cook, stirring often, until fragrant, 30 sec.
  • Brush garlic butter onto halved rolls. Sprinkle cheese over top halves.
  • Broil in the middle of the oven, until cheese melts, 1-3 min. (TIP: Keep an eye on rolls so they don't burn!)


Make salad
  • Add spring mix to the bowl with carrots, then toss to combine.
Finish and serve
  • Stack some salad, meatballs and sauce from the pan on bottom buns. Close with top buns. Cut sandwiches in half.
  • Divide sandwiches and remaining salad between plates. Sprinkle salad topping mix over salad.
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