The sub sandwich is the king of sandwiches. Packed to bursting with saucy meatballs and sprinkled in Parmesan cheese, this particular sub wears the crown with ease and grace. We bow before the might of this delicious meal!
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.
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Garlic & Herb Seasoning
2
Garlic
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
2
Sweet Potato
1 packet
Spinach & Rocket Mix
1 packet
Passata
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • 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 5 minutes of cook time, remove fries from oven. Sprinkle with diced bacon and bake until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic.
• In a medium bowl, combine beef mince,
garlic & herb seasoning, fine breadcrumbs, the
egg and a pinch of salt.
• Using damp hands, roll heaped spoonfuls
of beef mixture into small meatballs
(4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the
ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a generous drizzle of
olive oil over medium-high heat.
• Add meatballs, turning, until browned and
cooked through, 8-10 minutes (cook in batches
if your pan is getting crowded).
TIP: For best results, drain the oil from the pan
before cooking the sauce.
• Reduce heat to low, then add garlic and cook
until fragrant, 1 minute.
• Add passata, the brown sugar, butter and a
splash of water, tossing meatballs to coat. Cook
until slightly thickened, 1-2 minutes.
• Slice hot dog buns in half lengthways, three
quarters of the way through and bake directly on
a wire oven rack until heated through,
2-3 minutes.
• Meanwhile, thinly slice pear (see ingredients).
• In a second medium bowl, combine pear,
spinach & rocket mix and a drizzle of the
balsamic vinegar and olive oil.
Little cooks: Take the lead by tossing the salad!
• Divide some pear salad and Italian meatballs between the buns.
• Spoon over the remaining sugo and top with Parmesan cheese.
• Serve with bacon fries, mayonnaise and any remaining salad and meatballs. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.