Fragrant Sweet Chilli and Bacon Meatball Sub
with Chips and Spicy Sambal Slaw
This Fragrant Sweet Chilli and Bacon Meatball Sub is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
15
Ginger, Garlic & Lemongrass Puree
240
British Beef Mince
4
British Streaky Bacon
1
Coriander
30
Sambal Paste
64
Mayonnaise
(Contains: Egg, Mustard)
2
Brioche Hot Dog Buns
(Contains: Cereals containing gluten, Egg, Soya, Milk May contain traces of: Cereals containing gluten)
120
Coleslaw Mix
32
Sweet Chilli Sauce
Not included in your delivery
¼
Salt for the Breadcrumbs
1
Water for the Breadcrumbs
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In a large bowl, combine the breadcrumbs, ginger, garlic & lemongrass puree, 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 even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto one side of a large baking tray. Lay the bacon rashers on the other side.
When the oven is hot, bake on the top shelf until both are browned and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The meatballs are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, roughly chop the coriander (stalks and all).
In a medium bowl, combine the sambal (use less if you'd prefer things milder) and mayo. Set aside.
Slice the buns down through the middle (but not all the way through).
When everything's almost ready, pop the buns into the oven to warm through, 2-3 mins.
Once the buns are warmed, transfer to your plates and spread each with a spoonful of sambal mayo.
Pop the coleslaw mix into the bowl with the remaining sambal mayo, then add half the coriander and toss together. Season with salt and pepper.
When everything's ready, add some sambal slaw to the buns.
Line each side with a bacon rasher, then spoon in the meatballs. Drizzle with the sweet chilli sauce and sprinkle with the remaining coriander.
Serve on plates with the chips and remaining slaw alongside.
Enjoy!
