Cheeseburger Inspired Meatball Sub
with chips and caramelised onion
This cheesy meatball sub on a fluffy and sweet brioche roll is more than a sandwich, it's an experience!
Tags:
Family Friendly
Allergens:
Wheat
•Milk
•Celery
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Beef Mince
600 grams
Potatoes
2 unit(s)
Brioche Rolls
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Onion
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Ketchup
(Contains Celery)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Garlic
1 unit(s)
Tomato
5 grams
Parsley
Not included in your delivery
¼ tsp
Salt
½ to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4182 kJ
Energy (kcal)999 kcal
Fat46.2 g
of which saturates16.5 g
Carbohydrate104.6 g
of which sugars13 g
Dietary Fiber2 g
Protein43.3 g
Cholesterol0 mg
Salt4.13 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Thinly slice the tomato.
- Roughly chop the parsley (stalks and all).
3
- In a large bowl, combine the garlic, breadcrumbs, ¼ tsp salt (per 2P) and 2 tbsp water (per 2P) and then the mince.
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
4
- Pop the meatballs onto a baking tray. Bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Meanwhile, place a pan over medium heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
- Add ½ tsp sugar (per 2P) and cook until caramelised, 1-2 mins. Remove pan from heat.
5
- Slice the brioche rolls down through the middle (but not all the way through).
- Once cooked, remove the meatballs from the baking tray and wipe the tray clean.
- Add the brioche rolls to the tray and spread with the aioli and ketchup.
- Top with sliced tomatoes, then the meatballs and finally the cheese.
- Bake on the middle shelf until the cheese is melted and bubbly, 3-4 mins.
6
- When everything's ready, transfer the meatball subs to your plates.
- Serve the chips alongside.
- Spoon the caramelised onions on top of the meatball subs.
- Scatter over the parsley to finish.
