Hearty Louisiana Pork Meatball Sub
with Avocado Salad & Chilli Corn Cobs
Indulge in the bold flavors this Louisiana inspired sub, where succulent pork meatballs are nestled within a soft, toasted brioche bun with garlic aioli and avocado salad. Accompanied by chili-flecked corn cobs, this dish offers a tantalizing fusion of Louisiana spices and savory goodness that’s sure to have you coming back for seconds!
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
2
corn
(May be present Milk, Soy, Sesame. )
1
avocado
1 packet
pork 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
Louisiana spice blend
1 bag
Mixed Salad Leaves
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
pinch
chilli flakes
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut corn cobs in half. • Place corn on a lined oven tray. Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • In a medium bowl, combine pork mince, fine breadcrumbs, Louisiana spice blend, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Meanwhile, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season. • While the meatballs are cooking, slice brioche hotdog buns in half lengthways, three quarters of the way through. Bake buns directly on a wire oven rack until heated through, 5-7 minutes.
• Spread garlic aioli on both cut sides of the buns, then fill buns with Louisiana pork meatballs, avocado and mixed salad leaves. • Spread the butter over corn cobs. Garnish with a pinch of chilli flakes (if using). • Divide Louisiana pork meatball sub and chilli corn cobs between plates. Enjoy!