Lamb Meatball Subs & Cheesy Wedges
with Caramelised Onion Gravy & Tomato Salad
The sub sandwich is the king of sandwiches, packed to bursting with saucy meatballs and glazed in a balsamic sauce this particular sub wears the crown with ease and grace. We bow before the might of this delicious meal!
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
potatoes
1
Brown Onion
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
½ packet
balsamic glaze
(Contains Sulphites; )
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
tomato
1 bag
Rocket leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, sprinkle shredded Cheddar cheese over the wedges, return to the oven and continue baking until melted and crisp, 5 minutes.
• Meanwhile, thinly slice onion. • In a medium bowl, combine lamb mince, Aussie spice blend, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. Transfer to a second medium bowl. • To the bowl of onion, add gravy granules, balsamic glaze (see ingredients) and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Whisk to combine, until smooth, 1 minute. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• While the meatballs are cooking, slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes. • Slice tomato into thin rounds.
• Fill hotdog buns with lamb meatballs, caramelised onion gravy, rocket leaves and tomato. • Divide meatballs subs and cheesy potato wedges between plates. Serve with garlic aioli. Enjoy!