Saucy BBQ Meatball Subs

Name: Saucy BBQ Meatball Subs with Creamy Slaw and Spiced Wedges
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Beef; 2 unit(s) Sandwich Bun; 2 unit(s) Russet Potato; 170 g Coleslaw Cabbage Mix; ¼ cup Cheddar Cheese, shredded; 2 tbsp Italian Breadcrumbs; 90 mL Dill Pickle, sliced; 4 tbsp Mayonnaise; 4 tbsp BBQ Sauce; 7 g Applewood Smoke Spice; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Creamy Slaw and Spiced Wedges

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You'll want to ditch the slowcooker for a couple of oven trays for tonights take on a classic BBQ sandwich! This recipe brings together all the flavour you love, only in juicy meatball form and finished in a fraction of the time as the original!

Allergens:

Hvede

•Gerste

•Milk

•Avoine

•Rye

•Sesamzaad

•Soja

•Egg

•Senf

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Sandwich Bun

2 unit(s)

Russet Potato

170 g

Coleslaw Cabbage Mix

¼ cup

Cheddar Cheese, shredded

2 tbsp

Italian Breadcrumbs

90 mL

Dill Pickle, sliced

4 tbsp

Mayonnaise

4 tbsp

BBQ Sauce

7 g

Applewood Smoke Spice

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories1050 kcal

Fat46 g

Saturated Fat13 g

Carbohydrate116 g

Sugar20 g

Dietary Fiber9 g

Protein43 g

Cholesterol110 mg

Sodium1820 mg

Trans Fat1 g

Potassium1700 mg

Calcium225 mg

Iron9 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Medium Bowl

•Parchment Paper

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To an unlined baking sheet, add potatoes, Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.

Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

Drain pickles, reserving liquid.
To a large bowl, add coleslaw cabbage mix, pickle juice, mayo and 1/2 tsp (! tsp) sugar. Season with salt and pepper. Toss to coat.
Add BBQ sauce to a medium bowl.

Line a baking sheet with parchment paper. To a large bowl, add beef, breadcrumbs and remaining Applewood Smoke Spice . Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
On the prepared baking sheet, arrange meatballs. Roast in the bottom of the oven for 10 - 12 min or until browned and cooked through.**

When meatballs are cooked, add to bbq sauce. Mix to coat.
Halve buns. Arrange buns on baking sheet used to roast meaballs, cut side up. Sprinke cheese overtop.
Toast in the bottom of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn!)