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Apricot-Glazed Meatball Sandwiches
Discovery
Apricot-Glazed Meatball Sandwiches

with Garlic-Butter Buns and Cranberry Salad

10 min
Difficulty: 2/3
Canadian

Ingredients: Ground beef • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Carrots • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar.

Allergens

Barley
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Whisk
Silicone Brush
Medium Bowl
Box Grater

Tags

30-min-or-less
Discovery
Ingredients
Ground Beef

Ground Beef

250 g

Sandwich Bun

Sandwich Bun

2 unit(s)

Carrot

Carrot

1 unit(s)

Spring Mix

Spring Mix

56 g

Garlic Puree

Garlic Puree

1 tbsp

Panko Breadcrumbs

Panko Breadcrumbs

0.165 cup

Apricot Spread

Apricot Spread

2 tbsp

White Cheddar Cheese, shredded

White Cheddar Cheese, shredded

0.5 cup

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Salad Topping Mix

Salad Topping Mix

28 g

BBQ Sauce

BBQ Sauce

4 tbsp

Salt

Salt

0.313 tsp

Sugar

Sugar

0.25 tsp

Pepper

Pepper

0.125 tsp

Butter

Butter

2 tbsp

Oil

Oil

2 tbsp

Preparation
1
Prep and marinate carrots

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • To a small bowl, add apricot spread and 3 tbsp (6 tbsp) BBQ sauce, then stir to combine. Set aside.
  • Peel, then coarsely grate carrot.
  • To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine. Add carrots, then toss to coat.

2
Form meatballs

  • To a medium bowl, add beef, half the panko (use all for 4 servings), remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender meatballs, add an egg to mixture.) 
  • Season with pepper, then combine.
  • Roll mixture into 8 (16) equal-sized meatballs.

3
Cook meatballs

  • Heat a large non-stick pan over medium.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then meatballs.
  • Cook for 11-13 min, turning occasionally, until browned on all sides and cooked through.** (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.

4
Toast garlic-butter buns

  • Meanwhile, halve buns. Arrange on a baking sheet, cut-side up.
  • To a small pot, add 2 tbsp (4 tbsp) butter. Melt over medium heat for 1-2 min.
  • Add remaining garlic puree. Cook for 30 sec, stirring often, until fragrant.
  • Brush garlic butter onto halved buns. Sprinkle cheese over top halves.
  • Broil in the middle of the oven for 1-3 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn.)

5
Make salad

  • To the bowl with carrots, add spring mix, then toss to combine.

6
Finish and serve

  • Stack meatballs and sauce from the pan on bottom buns. Close with top buns. Cut sandwiches in half.
  • Divide sandwiches and salad between plates. Sprinkle salad topping mix over salad.

Nutrition per serving

1090

kcal

Calories

59

g

Fat

24

g

Saturated Fat

96

g

Carbohydrate

34

g

Sugar

6

g

Dietary Fiber

44

g

Protein

135

mg

Cholesterol

1560

mg

Sodium

1.5

g

Trans Fat

950

mg

Potassium

350

mg

Calcium

7.5

mg

Iron

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