Buffalo Meatball & BBQ Subs
with Loaded Cheesy Bacon Fries & 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
2
potato
1 tin
sweetcorn
1 packet
diced bacon
(May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
brown onion
1
tomato
1
cucumber
1 packet
coriander
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
All-American spice blend
2 packet
BBQ sauce
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Drain sweetcorn. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, sprinkle diced bacon and Cheddar cheese over fries (you may need to break up the bacon with your hands!). • Return to oven and bake until melted and golden.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice brown onion. Roughly chop tomato, cucumber and coriander. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, take a heaped spoonful of mixture and shape into a small meatballs (4-5 meatballs per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, tossing occasionally, until tender, 4-5 minutes. • Remove pan from the heat and add BBQ sauce and a splash of water, tossing to coat. • Transfer to a bowl, season and set aside.
• Wash out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from the heat and add onion glaze, turning meatballs to coat.
• While the meatballs are cooking, 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. • Meanwhile, in a second medium bowl, combine tomato, cucumber, coriander, corn and a drizzle of white wine vinegar and olive oil. Season.
• Bring everything to the table to serve. • Fill buns with meatballs and onion glaze from the pan. Drizzle the sub with ranch dressing. • Serve with loaded cheesy bacon fries and tomato salsa. Enjoy!