Lamb Meatball Subs & Cheesy Wedges
with Caramelised Onion Gravy & Tomato Salad
- Milk
- Sulphites
- Wheat
- Gluten
- Eggs
- Soy
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Sulphites
- Pecan
- Walnut
- Peanuts
The sub sandwich is the king of sandwiches, packed to bursting with saucy meatballs and glazed in a balsamic sauce this particular sub wears the crown with ease and grace. We bow before the might of this delicious meal!
Ingredients
1
Red Onion
250 g
Lamb Mince
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Classic Roast Seasoning
1 packet
Rocket leaves
2
Brioche Hotdog Buns
(Contains: Milk, Wheat, Gluten, Eggs, Soy; May be present: Sesame, Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Walnut, Peanuts)
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, sprinkle shredded Cheddar cheese over the wedges, return to the oven and continue baking until melted and crisp, 5 minutes.
• Meanwhile, thinly slice onion. • In a medium bowl, combine lamb mince, Aussie spice blend, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 6-7 minutes. Transfer to a second medium bowl. • To the bowl of onion, add gravy granules, balsamic glaze (see ingredients) and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Whisk to combine, until smooth, 1 minute. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• While the meatballs are cooking, slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes. • Slice tomato into thin rounds.
• Fill hotdog buns with lamb meatballs, caramelised onion gravy, rocket leaves and tomato. • Divide meatballs subs and cheesy potato wedges between plates. Serve with garlic aioli. Enjoy!
