Flavourful apricot spread adds a twist to our glazed plant-based ground protein 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.
250 g
Plant-Based Ground Protein
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
1 unit(s)
Carrot
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)
0.31 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the beef. Disregard tip to add an egg to the mixture.