The sub sandwich is the king of sandwiches. Packed to bursting with saucy meatballs and sprinkled in Parmesan cheese, this particular sub wears the crown with ease and grace. We bow before the might of this delicious meal!
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.
2
potato
2 clove
garlic
1 packet
beef mince
1 sachet
garlic & herb seasoning
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
apple
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 bag
spinach & rocket mix
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
olive oil
1
egg
(Contains Egg;)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef 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! Be sure to wash your hands well afterwards.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Reduce heat to low, then to the meatballs, add garlic and cook until fragrant, 1 minute. • Add tomato sugo, the brown sugar, the butter and a splash of water, tossing meatballs to coat. Cook until slightly thickened, 1-2 minutes.
• Slice hot dog buns in half lengthways, three-quarters of the way through and bake directly on a wire oven rack until heated through, 2-3 minutes. • Meanwhile, thinly slice pear. • In a medium bowl, combine pear, spinach & rocket mix and a drizzle of the balsamic vinegar and olive oil.
• Divide Italian meatballs between the buns. • Spoon over the remaining sugo and top with Parmesan cheese. • Serve with fries, mayonnaise, salad and any remaining meatballs. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.