Saucy BBQ Meatball Subs
with Creamy Slaw and Spiced Wedges- Wheat
- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Egg
- Mustard
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Gluten
- Milk
- Wheat
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!
Ingredients
250 g
Ground Beef
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
2 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May be present: Tree nuts, Soy, Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard)
90 mL
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sesame, Soy, Fish, Sulphites, Crustaceans, Mustard, Gluten, Milk, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Sesame, Soy, Fish, Egg, Sulphites, Crustaceans, Gluten, Milk, Wheat)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Tree nuts, Sesame, Soy, Sulphites, Peanuts, Milk, Wheat)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
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!)
- Stack bottom buns with meatballs, pickles, some of the slaw and top buns.
- Divide subs, wedges and remaining slaw between plates.
- Serve remaining BBQ sauce alongside for dipping.
