Saucy Parmesan Beef Meatballs 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 wth juicy beef meatballs 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 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
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 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 and tomato sauce. • Top subs with grated Parmesan cheese. • Serve with pear rocket salad. Enjoy!