Southwest Cheesy Meatball Chorizo Sub
with Roasted Peppers
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
2 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
2 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy May contain Wheat, Fish, Milk, Soy, Sulphites, Mustard, Egg, Sesame, Tree nuts)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
¼ cup
Panko Breadcrumbs
(Contains Gluten, Wheat May contain Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Gluten)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
56 g
Spring Mix
Nutrition Values
Instructions
- Line a baking sheet with parchment paper.
- Add pork, panko, half the Southwest Spice Blend and 1/4 tsp garlic salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, pat potatoes dry with paper towels.
- Add potatoes, remaining Southwest Spice Blend and 1 tbsp oil to another parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast on the bottom of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, on a clean surface, core, then cut peppers into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices. (Use whole onion for 4 ppl.)
- Halve buns.
- Heat a large non-stick pan. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
- Remove the pan from heat.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom bun.
- Toast buns in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, stir together ranch dressing and chipotle sauce in a small bowl.
- Divide meatballs and veggies between buns.
- Top with half the chipotle ranch sauce.
- Divide meatball sandwiches and roasted potatoes between plates.
- Serve remaining chipotle ranch on the side for dipping.