Buffalo Meatball & Sriracha Subs
with Loaded Cheesy Bacon Fries & Tomato Salsa
Dig into this impressive feast of flavour and colour with an unforgettable combo of cheesy loaded hand-cut fries, plus finger-licking meatball subs featuring a kick of heat thanks to a spread of sriracha. But never fear! Our tomato salsa will help keep things cool and provides a refreshing crunch to a meal with something for everyone.
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.
Ingredients
2
Potato
1
Sweetcorn
1
Diced Bacon
(May be present: Soy. )
1
Cheddar Cheese
(Contains Milk;)
1
Brown Onion
1
Snacking Tomatoes
1
Cucumber
1
Coriander
1
Hot Dog Bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1
Beef Mince
1
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
All-American Spice Blend
2
Bbq Sauce
1
Sriracha
(May be present: Soy. )
1
Ranch Dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
egg
(Contains Egg;)
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Cut potato into fries. Drain sweetcorn. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, sprinkle diced bacon and Cheddar cheese over fries (you may need to break up the bacon with your hands!). • Return to oven and bake until melted and golden.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, thinly slice brown onion. Halve snacking tomatoes. Roughly chop cucumber and coriander. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg and All-American spice blend. • Using damp hands, take a heaped spoonful of mixture and shape into a small meatballs (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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, tossing occasionally, until tender, 4-5 minutes. • Remove pan from the heat, then add BBQ sauce and a splash of water, tossing to coat. Transfer to a bowl, season and set aside.
• Wash out frying pan, then return to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from the heat and add onion glaze, turning meatballs to coat.
• While the meatballs are cooking, slice hot dog buns in half lengthways, three quarters of the way through. • Place buns on an oven wire rack and bake, until heated through, 2-3 minutes. • Meanwhile, in a medium bowl, combine tomato, cucumber, corn, coriander, a drizzle of white wine vinegar and olive oil. Season.
• SPICY! Use less sriracha if you're sensitive to heat! Spread hot dog buns with sriracha. • Fill buns with meatballs and onion glaze from pan. Drizzle with ranch dressing. • Serve with loaded cheesy bacon fries and tomato salsa. Enjoy!