something ground beef
with Creamy Slaw and Spiced Wedges- Blé
- Orge
- Lait
- Avoine
- Seigle
- Sésame
- Soya
- Oeuf
- Moutarde
- Noix
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Poisson
- Oeuf
- Sulfites
- Arachides
- Triticale
- Crustacés
- Moutarde
- Gluten
- Lait
- Blé
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!
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.
