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

Combine beef, panko, remaining BBQ sauce, half the garlic puree and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper, Roll mixture into 10 equal-sized meatballs (20 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning occasionally, until browned on all sides and cooked through, 10-12 min.\*\* (TIP: Reduce heat to medium-low if meatballs are browning too quickly.) Remove pan from heat. Carefully drain and discard fat. Add apricot-BBQ mixture, then toss to coat meatballs. Cover to keep warm.

While meatballs cook, halve rolls. Arrange on a baking sheet, cut-side up. Add 2 tbsp butter (dbl for 4 ppl) 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, 2-3 min. (TIP: Keep an eye on rolls so they don't burn!)

Add spring mix to the bowl with carrots, then toss to combine.

Add some salad, meatballs and sauce from the pan to bottom rolls. Finish with top rolls. Cut sandwiches in half. Divide sandwiches and remaining salad between plates. Sprinkle salad topping mix over salad.