something ground beef
with Creamy Slaw and Spiced Wedges
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Noix, Sésame, Soya)
2 pièce(s)
Pomme de terre Russet
170 g
Mélange pour salade de chou
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
2 cs
Chapelure italienne
(Contient: Blé, Orge, Lait, Avoine, Seigle, Sésame, Soya Peut contenir : Noix, Soya, Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde)
90 ml
Cornichon à l'aneth, en tranches
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Sésame, Soya, Poisson, Sulfites, Crustacés, Moutarde, Gluten, Lait, Blé)
4 cs
Sauce BBQ
(Contient: Moutarde Peut contenir : Sésame, Soya, Poisson, Oeuf, Sulfites, Crustacés, Gluten, Lait, Blé)
7 g
Épices fumées au bois de pommier
(Contient: Moutarde Peut contenir : Noix, Sésame, Soya, Sulfites, Arachides, Lait, Blé)
Pas inclus dans votre livraison
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- 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.
