Apricot-Glazed Meatball Sandwiches
with Garlic-Butter Buns and Cranberry Salad- Wheat
- Barley
- Milk
- Sulphites
- Soy
- Mustard
- Walnuts
- Wheat
- Barley
- Oats
- Rye
- Sesame
- Soy
- Triticale
- May contain traces of allergens
- Crustaceans
- Fish
- Mustard
- Gluten
- Sulphites
- Milk
- Tree nuts
- Egg
- Peanuts
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! Ingredients: Ground beef • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Carrots • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).
Ingredients
250 g
Ground Beef
2 unit(s)
Sandwich Bun
(Contains: Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale, May contain traces of allergens, Wheat, Barley)
1 unit(s)
Carrot
56 g
Spring Mix
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
2 tbsp
Apricot Spread
(Contains: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish, May contain traces of allergens)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
28 g
Salad Topping Mix
(Contains: Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame, May contain traces of allergens, Soy)
4 tbsp
BBQ Sauce
(Contains: Wheat, Crustaceans, Soy, Tree nuts, Egg, Sulphites, Milk, Sesame, Fish, Gluten, Mustard, May contain traces of allergens, Mustard)
Not included in your delivery
0.31 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Add sausage, half the panko (use all for 4 ppl), remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer more tender meatballs, 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 buns. 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 buns. Sprinkle cheese over top halves.
- Broil in the middle of the oven until cheese melts, 1-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Add spring mix to the bowl with carrots, then toss to combine.
- Stack meatballs and sauce from the pan on bottom buns. Close with top buns. Cut sandwiches in half.
- Divide sandwiches and salad between plates. Sprinkle salad topping mix over salad.
