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 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 Garlic-Butter Buns and Cranberry Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
with Cheesy Garlic Buns and Marinated Carrot Salad
made with a food processor
