with Garlic-Butter Rolls and Cranberry Salad
Flavourful apricot spread adds a twist to our glazed meatballs! These meatballs are a dinner party classic, but we've packed them into garlic-butter buns to make for an easy grab-and-go supper!
Allergens
Utensils
Tags
Ground Beef
250 g
Sandwich Bun
2 unit(s)
Carrot
1 unit(s)
Spring Mix
56 g
Garlic Puree
1 tbsp
Panko Breadcrumbs
0.25 cup
Apricot Spread
2 tbsp
White Cheddar Cheese, shredded
0.5 cup
Red Wine Vinegar
1 tbsp
Salad Topping Mix
28 g
BBQ Sauce
4 tbsp
Salt
0.313 tsp
Sugar
0.25 tsp
Pepper
0.125 tsp
Unsalted Butter
2 tbsp
Oil
2 tbsp
- Add apricot spread and 3 tbsp (6 tbsp) BBQ sauce to a small bowl, then stir to combine. Set aside.
- Peel, then coarsely grate carrot.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots, then toss to coat.
- Add sausage, panko, remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
- Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then meatballs.
- Cook, turning occasionally, until browned on all sides and cooked through, 11-13 min.** (TIP: Reduce heat to medium-low if browning too quickly.)
- Remove pan from heat. Carefully drain and discard fat.
- Add apricot-BBQ sauce mixture, then toss to coat meatballs.
- Cover to keep warm.
- Meanwhile, halve rolls. Arrange on a baking sheet, cut-side up.
- Add 2 tbsp (4 tbsp) butter to a small pot. Melt over medium heat, 1-2 min.
- Add remaining garlic puree. Cook, stirring often, until fragrant, 30 sec.
- Brush garlic butter onto halved rolls. Sprinkle cheese over top halves.
- Broil in the middle of the oven, until cheese melts, 1-3 min. (TIP: Keep an eye on rolls so they don't burn!)
- Add spring mix to the bowl with carrots, then toss to combine.
- Stack some salad, meatballs and sauce from the pan on bottom buns. Close with top buns. Cut sandwiches in half.
- Divide sandwiches and remaining salad between plates. Sprinkle salad topping mix over salad.
1110
kcal
Calories
59
g
Fat
24
g
Saturated Fat
101
g
Carbohydrate
38
g
Sugar
7
g
Dietary Fiber
44
g
Protein
135
mg
Cholesterol
1570
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
350
mg
Calcium
7.5
mg
Iron
with Cheesy Garlic Buns and Marinated Carrot Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
with Garlic-Butter Buns and Cranberry Salad
with Garlic-Butter Buns and Carrot Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
with Garlic-Butter Buns and Cranberry Salad
made with a food processor
