Apricot-Glazed Meatball Sandwich
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Apricot-Glazed Meatball Sandwich

Apricot-Glazed Meatball Sandwich

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!

étiquettes:
Découverte
Allergènes:
Blé
Orge
Lait
Sulfites
Soya
Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Bœuf haché

2 pièce(s)

Pain à sandwich

(Contient Blé, Orge Peut contenir Noix de Grenoble, Blé, Orge, Avoine, Seigle, Sésame, Soya, Triticale)

1 pièce(s)

Carotte

56 g

Mélange printanier

1 cs

Purée d’ail

(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)

¼ tasse(s)

Chapelure panko

(Contient Blé Peut contenir Gluten)

2 cs

Confiture d'abricots

(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)

½ tasse(s)

Cheddar blanc, râpé

(Contient Lait)

1 cs

Vinaigre de vin rouge

(Contient Sulfites)

28 g

Garniture de salade

(Contient Soya Peut contenir Sulfites, Noix, Gluten, Lait, Oeuf, Arachides, Moutarde, Blé, Soya, Sésame)

4 cs

Sauce BBQ

(Contient Moutarde Peut contenir Blé, Crustacés, Soya, Noix, Oeuf, Sulfites, Lait, Sésame, Poisson, Gluten, Moutarde)

Pas inclus dans votre livraison

2 cs

Beurre non salé*

(Contient Lait)

2 cs

Huile*

0.13 cc

Poivre*

¼ cc

Sucre*

0.31 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)980 kcal
Graisses59 g
dont saturés24 g
Glucides74 g
dont sucres32 g
Fibres5 g
Protéines40 g
Cholestérol135 mg
Sel1290 mg
Gras Trans1.5 g
Potassium900 mg
Calcium300 mg
Fer6 mg

Ustensiles

Grand bol
Râpe à 4 côtés
Fouet
Petit bol
Cuillères à mesurer
Bol à mélanger, moyen
Grande poêle antiadhésive
Pinceau à pâtisserie en silicone

Instructions

Prep and marinate carrots
1
  • Add apricot spread and 3 tbsp (6 tbps) 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.
2
  • Add beef, 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 the mixture!) Season with pepper, then combine.
  • Roll mixture into 8 (16) equal-sized meatballs.
3
  • Heat a large non-stick pan over medium heat. When 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 meatballs are 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.
Toast garlic-butter rolls
4
  • 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!)
Make salad
5
  • Add spring mix to the bowl with carrots, then toss to combine.
Finish and serve
6
  • 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.