BBQ Meatball Subs & Bacon Nachos
with Tomato Salsa & Sour Cream
This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of onions and BBQ sauce and served with a side of cheesy bacon nachos, 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. )
½ packet
corn chips
(May be present: Milk. )
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
pickled jalapeños
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 a 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. Set aside.
• In a medium bowl, combine beef mince, fine breadcrumbs, egg and All-American spice blend. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook meatballs, 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 the BBQ sauce and a drizzle of water. Turn meatballs to coat.
• While the meatballs are cooking, place corn chips in a medium baking dish. • Sprinkle over bacon, corn and shredded Cheddar cheese. Bake until the cheese is melted, 5-8 minutes. • Meanwhile, slice hot dog buns in half lengthways, 3/4 of the way through. • Bake directly on an oven wire rack until heated through, 2-3 minutes.
• In a second medium bowl, combine tomato, cucumber, coriander, and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide the meatballs between hot dog buns. Spoon over onion and sauce from the pan. • SPICY! The jalapenos are hot, use less if you're sensitive to heat. Top with pickled jalapenos (if using).
• Bring everything to the table to serve. • Help yourself to the BBQ meatball subs, bacon nachos and tomato salsa. • Serve with sour cream. Enjoy!