Hearty Louisiana Pork Meatball Sub
with Cheddar, 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!
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
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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.
• Slice brioche hotdog buns in half lengthways, 3/4 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, mixed salad leaves and shredded Cheddar cheese. • 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!