Beef & Pork Cheeseburger Inspired Meatball Sub
with Burger Sauce, Caramelised Onion, Wedges and Rocket
Get a taste of the States with our diner inspired classics. Fully loaded and full of flavour, this Beef & Pork Cheeseburger Inspired Meatball Sub combines two American favourites - cheeseburgers and meatball subs - for a dinner that's twice as nice.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Onion
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef and Pork Mince
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
30 grams
Burger Sauce
(Contains Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese.
Halve, peel and thinly slice the onion.
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef and pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.
Slice the buns top down through the middle (but not all the way through).
Once cooked, remove the meatballs from the baking tray and wipe the tray clean. Add the buns to the tray and spread with the burger sauce. Share the meatballs between the buns and top with the cheese.
Bake on the middle shelf until the cheese is melted and bubbly, 2-3 mins.
When everything's ready, transfer the meatball subs to your plates and serve the wedges alongside.
Finish with a handful of rocket on the side and spoon the caramelised onions on top of the meatball subs to finish.
Enjoy!
