Apricot-Glazed Sausage 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)
2 unit(s)
Sandwich Bun
(Contains: Barley, Wheat)
1 unit(s)
Carrot
56 g
Spring Mix
1 tbsp
Garlic Puree
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk, Sesame, Crustaceans, Sulphites, Fish)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Apricot Spread
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk, Sesame, Crustaceans, Sulphites, Fish)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Mustard, Wheat, Milk, Sesame, Sulphites, Tree nuts, Peanuts)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Soy, Wheat, Egg, Milk, Sesame, Crustaceans, Sulphites, Fish)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add apricot spread and 3 tbsp (6 tbps) 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.
- 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).
- 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.
- 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!)
- Add spring mix to the bowl with carrots, then toss to combine.
- 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.
If you've opted to get mild Italian sausage, cook it in the same way the recipe instructs you to cook the beef.**
