Buffalo Meatball Subs
with Ragin' Bacon Nachos & Herby Tomato Salsa
This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of onion, sriracha and BBQ sauce, you'll never have meatballs any other way again!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ tin
sweetcorn
1 packet
diced bacon
1
Brown Onion
1
tomato
1
cucumber
1 bag
herbs
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
barbecue seasoning
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
2
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
sour cream
(Contains Milk; )
1 packet
Pickled Jalapeños
(May be present Milk, Sesame, Gluten, Peanut, Tree Nuts, Soy, Sulphites. )
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
SPICY! The jalapeños are hot, use less if you're sensitive to heat.
Preheat oven to 200ºC/180ºC fan-forced. Drain sweetcorn (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and sweetcorn, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. Meanwhile, thinly slice onion. Roughly chop tomato and cucumber. Roughly chop herbs and pickled jalapeños (if using).
In a medium bowl, combine beef mince, fine breadcrumbs, the egg and barbecue seasoning. Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, 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 until tender. Remove the pan from heat, then add BBQ sauce, sriracha and a drizzle of water. Toss meatballs to coat.
While the meatballs are cooking, place corn chips on a lined oven tray. Sprinkle over bacon, corn and shredded Cheddar cheese. Bake nachos until cheese is melted, 5-8 minutes. Meanwhile, place ciabatta directly on wire oven rack and bake until heated through, 5 minutes.
In a second medium bowl, combine tomato, cucumber, herbs and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
Slice ciabatta in half. Divide meatballs between ciabatta and spoon over some remaining sauce from the pan. Bring everything to the table to serve. Help yourself to buffalo meatball subs, ragin' bacon nachos and herby tomato salsa. Serve with the sour cream and jalapeños.
TIP: Cut the sub in half diagonally to make it easier to eat!