Hearty All-American Pork Meatball Sub
with Cheddar Cheese, Avocado Salad & Potato Fries
Indulge in the bold flavours of this sub, where succulent pork meatballs are nestled within a soft, toasted brioche bun with garlic aioli and creamy avocado. Accompanied by crunchy fries, this dish offers a tantalizing fusion of American spices and savoury goodness that’s sure to have you coming back for seconds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Potato
1
Avocado
1 packet
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
All-American Spice Blend
1 packet
Mixed Salad Leaves
2
Brioche Hotdog Buns
(May be present: Sulphites, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help toss the fries!
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • In a medium bowl, combine pork mince, fine breadcrumbs, All-American spice blend, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Meanwhile, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season.
• Slice brioche hotdog buns in half lengthways, 3/4 of the way through. Bake buns directly on a wire oven rack until heated through, 5-7 minutes. • Spread garlic aioli on both cut sides of the buns, then fill buns with Louisiana pork meatballs, avocado and mixed salad leaves. • Spread the butter over corn cobs. Garnish with a pinch of chilli flakes (if using). • Divide Louisiana pork meatball sub and chilli corn cobs between plates. Sprinkle over shredded Cheddar cheese. Enjoy!
