This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of onion and BBQ sauce, you'll \never have meatballs any other way again!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 tin
corn kernels
1 packet
diced bacon
(May be present: Soy. )
1
brown onion
1
tomato
1
cucumber
1 bag
coriander
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
All-American spice blend
2 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains Milk;)
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1 packet
pickled jalapeños
1 packet
ranch dressing
(Contains Egg, Milk;)
olive oil
1
egg
(Contains Egg;)
drizzle
white wine vinegar
• Preheat oven to 200ºC/180ºC fan-forced. Drain corn kernels. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and corn, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Meanwhile, thinly slice brown onion. Roughly chop tomato, cucumber and coriander. • Slice mini flourtortillas into quarters. • Spread tortillas over a lined oven tray (don't worry if they overlap). • Drizzle with olive oil and season with salt. • Bake until lightly golden and crisp, 8-10 minutes.
• While the tortilla chips are baking, in a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, take heaped spoonfuls of mixture and shape into small meatballs. • Transfer to a plate and repeat with remaining mixture (4-5 meatballs per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • In the last 5 minutes of cook time, add onion and cook, stirring, until tender. • Remove pan from heat and add BBQ sauce and a drizzle of water. Turn meatballs to coat.
• While the meatballs are cooking, place tortilla chips into a baking dish. • Sprinkle over bacon, corn and Cheddar cheese. Bake nachos in the oven until the cheese is melted, 5-8 minutes. • Meanwhile, slice hot dog buns in half lengthways, three quarters of the way through. • Place buns on an oven wire rack and bake for 2-3 minutes or until heated through.
• In a second medium bowl, combine tomato, cucumber, coriander, a drizzle of white wine vinegar and olive oil and season. • Divide meatballs between hot dog buns. Spoon over onion and sauce from the pan. • SPICY! The jalapenos are hot, use less if you're sensitive to heat. Top with pickled jalapenos (if using).
• Bring everything to the table to serve. • Help yourself to the buffalo meatball subs, loaded cheesy bacon nachos and tomato salsa. • Serve with ranch dressing. Enjoy!