Buffalo Meatball Sub
with Bacon Nachos & Tomato Salsa
This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of onion and BBQ sauce, you'll never have meatballs any other way again!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
sweetcorn
1 packet
diced bacon
(May be present: Soy. )
1
brown onion
1
tomato
1
cucumber
1 bag
coriander
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
pickled jalapeños
1 packet
Light Sour Cream
(Contains Milk;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
All-American spice blend
2 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and corn, breaking up bacon with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Meanwhile, thinly slice brown onion. Roughly chop tomato, cucumber and coriander. • Slice mini flourtortillas into quarters. • Spread tortillas over a lined oven tray (don't worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• While the tortilla chips are baking, in a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, shape heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • In the last 5 minutes of cook time, add onion and cook, stirring, until tender. • Remove pan from the heat and add BBQ sauce and a drizzle of water. Turn meatballs to coat.
• While the meatballs are cooking, place tortilla chips in a baking dish. • Sprinkle over bacon, corn and Cheddar cheese. Bake in the oven until the cheese is melted, 5-8 minutes. • Meanwhile, slice hot dog buns in half lengthways, three-quarters of the way through. • Place buns on an oven wire rack and bake for 2-3 minutes or until heated through.
• In a second medium bowl, combine tomato, cucumber, coriander and a drizzle of the white wine vinegar and olive oil. Season. • SPICY! The jalapeños are hot, use less if you're sensitive to heat. Divide meatballs between hot dog buns. Spoon over onion and sauce from the pan. Top with pickled jalapeños (if using).
• Bring everything to the table to serve. • Help yourself to the buffalo meatball subs, bacon nachos and tomato salsa. • Serve with the light sour cream. Enjoy!