Cheeseburger Inspired Meatball Sub with Lean Beef

Name: Cheeseburger Inspired Meatball Sub with Lean Beef with chips and caramelised onion
Total time: 40 min
Yield: 2
Cuisine: Irish
Ingredients: 600 grams Potatoes; 2 unit(s) Brioche Rolls; 50 grams Grated Cheese; 1 unit(s) Onion; 1 pack(s) Breadcrumbs; 2 sachet(s) Ketchup; 1 sachet(s) Aioli; 1 unit(s) Garlic; 1 unit(s) Tomato; 5 grams Parsley; 240 grams Irish Lean Beef Mince; ¼ tsp Salt; ½ to taste Sugar; to taste Salt; to taste Pepper; to taste Oil

with chips and caramelised onion

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This cheesy meatball sub on a fluffy and sweet brioche roll is more than a sandwich, it's an experience!

Tags:

Family Friendly

Allergens:

Hvede

•Milk

•Celery

•Egg

•Senf

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

2 unit(s)

Brioche Rolls

50 grams

Grated Cheese

1 unit(s)

Onion

1 pack(s)

Breadcrumbs

2 sachet(s)

Ketchup

1 sachet(s)

Aioli

1 unit(s)

Garlic

1 unit(s)

Tomato

5 grams

Parsley

240 grams

Irish Lean Beef Mince

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)3730 kJ

Energy (kcal)891 kcal

Fat33.3 g

of which saturates10.5 g

Carbohydrate104.6 g

of which sugars13 g

Dietary Fiber2 g

Protein46.8 g

Salt4.1 g

Potassium94.8 mg

Calcium4 mg

Iron0.1 mg

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

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.

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).

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.

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.

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.