Cheeseburger Inspired Meatball Sub and Chips

Name: Cheeseburger Inspired Meatball Sub and Chips with Burger Sauce, Caramelised Onion and Rocket
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 1 Garlic Clove**; 10 Panko Breadcrumbs; 240 British Beef Mince; 30 Mature Cheddar Cheese; 2 Brioche Hot Dog Buns; 1 Onion; 30 Burger Sauce; 20 Wild Rocket; ¼ Salt for the Breadcrumbs; 2 Water for the Breadcrumbs; ½ Sugar

with Burger Sauce, Caramelised Onion and Rocket

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This Cheeseburger Inspired Meatball Sub and Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

High Protein

Allergens:

Gluten

•Milk

•Egg

•Soja

•Senf

The quantities provided above are averages only.

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Panko Breadcrumbs

(Contains: Gluten)

240

British Beef Mince

Mature Cheddar Cheese

(Contains: Milk)

Brioche Hot Dog Buns

(Contains: Egg, Gluten, Soja, Milk May contain traces of: Glutenhaltiges Getreide)

Onion

Burger Sauce

(Contains: Egg, Senf)

Wild Rocket

Not included in your delivery

Salt for the Breadcrumbs

Water for the Breadcrumbs

Sugar

Nutritional information

Energy (kcal)820 kcal

Energy (kJ)3433 kJ

Fat37.7 g

of which saturates16.7 g

Carbohydrate83.2 g

of which sugars11.6 g

Protein42.3 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Garlic Press

•Grater

•Pan

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).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef 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.

Grate the Cheddar cheese.

Slice the buns top down through the middle (but not all the way through).

Halve, peel and thinly slice the onion.

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.

Meanwhile, 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.

When the meatballs have 2-3 mins left, pop the buns into the oven to warm through, 2-3 mins.

Move the wedges to the bottom shelf of your oven.

Once the meatballs are cooked, wipe the tray clean and pop the warmed buns on. Spread each with the burger sauce, then share the meatballs between the buns and top with the cheese.

Bake on the top shelf until the cheese is melted and bubbly, 2-3 mins.