Saucy Beef Meatballs & Bacon on Handmade Pizza Subs
Take your cooking skills to the next level!
There’s so many things you can do with pizza dough, why don’t we try it as a sandwich tonight? Form and bake it into golden subs, slice it open, and fill it with juicy beef meatballs and diced bacon smothered in a rich tomato sauce. The crunch of the bread is too hard to resist, let’s dive in!
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
1 packet
Pizza Dough
(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )
2 sprig
rosemary
3 clove
garlic
1
pear
½
Onion
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
Aussie Spice Blend
1 packet
tomato paste
1 packet
Rocket leaves
1 packet
diced bacon
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
⅓ cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C / 220°C fan-forced. • Keep pizza dough in packaging and place in a bowl of hot tap water (not boiling) until the dough is warm, 20 minutes. • Halve each ball of pizza dough, then set aside to rest for at least 1 hour, until dough increases in size (speed this up by covering each dough ball with a bowl).
TIP: The dough needs to be warm to increase in size. Resting the dough improves the pizza base texture.
• Finely chop garlic and rosemary. Thinly slice pear and onion (see ingredients). • To a small bowl, add half the garlic, rosemary and a drizzle of oil. Season to taste and set aside. • In a large bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, remaining garlic, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• Dust some flour over a clean surface. Flour your hands and shape dough balls into 10cm by 20cm rectangles. • Transfer dough to a lined oven tray and brush with rosemary garlic oil. Lightly score three lines diagonally across each piece of dough. • Bake until the subs are golden, 15-20 minutes.
TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking. TIP: Scoring the dough helps it to rise evenly
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs, diced bacon and onion and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, drain excess oil and add tomato paste, cooking until fragrant, 1 minute. • Add the butter, brown sugar and water and simmer, until slightly reduced, 1-2 minutes.
• Meanwhile, in a large bowl, combine pear, rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice subs in half horizontally, three quarters of the way through. • Fill subs with beef meatballs, diced bacon and tomato sauce. • Serve with pear rocket salad. Enjoy!