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Cheesy Beef Meatball Sub & Fries

Cheesy Beef Meatball Sub & Fries

with Tomato & Veggie Sauce

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This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of carrot, celery, garlic and tomatoes, you'll never have meatballs any other way again!

Allergens:GlutenEggMilkSoy

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

3 clove

garlic

1

carrot

1 stalk

celery

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

beef mince

1 box

passata

½ sachet

beef-style stock powder

2

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 bag

spinach & rocket mix

½ tub

Italian dressing

1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

1

egg

(ContainsEgg)

⅓ cup

water

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4464 kJ
Fat41 g
of which saturates18.1 g
Carbohydrate109.3 g
of which sugars20.1 g
Protein57 g
Sodium1804 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

2

While the fries are baking, finely chop the brown onion and the garlic. Grate the carrot. Finely chop the celery. In a medium bowl, combine the beef mince, Italian herbs, the salt, fine breadcrumbs, egg and 1/2 the garlic. Season with pepper and mix well. Take 1 tbs of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 4-5 meatballs per person.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the meatballs, tossing, for 3-4 minutes, or until browned all over. Transfer to a plate.

TIP: The meatballs will continue cooking in step 5!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the onion, carrot and celery until just softened, 3-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, water, a good pinch of brown sugar, the beef stock powder (see ingredients), and the butter to the pan. Stir to combine.

5

Return the meatballs to the pan and stir to coat. Reduce heat to medium and simmer, stirring occasionally, until the meatballs are cooked through and the sauce has reduced, 6-8 minutes. Season to taste. Meanwhile, place the bake-at-home ciabatta on an oven wire rack and bake for 5 minutes, or until heated through.

6

In a bowl, combine the spinach & rocket mix and Italian dressing (see ingredients). Slice each ciabatta in half. Divide the meatballs between ciabattas and spoon over some tomato and veggie sauce. Top with the shredded Cheddar cheese and the greens. Serve with the fries.