Speedy Pork Meatball Sambos

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs carrot
• 1pcs Lebanese cucumber
• 300g lean pork mince
• 10g smoky barbecue seasoning
• 2pcs white bread rolls
• 15ml white or red wine vinegar
• 15ml honey
• 30ml barbecue sauce
• 5ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Pickle veggies
   Thinly slice the onion. Peel the carrot and cucumber into ribbons with a vegetable peeler. Combine 1 tbs white wine vinegar and 2 tsp honey in a large bowl and season with salt and pepper. Add the onion, carrot and cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Make meatballs
   Combine 2 tbs barbecue sauce, 2 tsp honey and 1 tbs water in a bowl. Put the pork mince and barbecue seasoning in a separate large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
3. Step 3 — Cook meatballs
   Heat a drizzle of olive oil in a medium frypan over high heat. Cook the meatballs, turning, for 2-3 mins until browned. Reduce the heat to medium and cook, turning, for a further 5-7 mins until the meatballs are cooked through. Add the sauce mixture and cook, turning the meatballs, for 1-2 mins until glazed (see Make it cheesy). Remove the pan from the heat.
4. Step 4 — Toast rolls
   Meanwhile, preheat the grill to high. Cut the rolls in half. Put on an oven tray, cut-side up, and grill for 4-5 mins until lightly toasted.
5. Step 5 — Serve up
   Spread the roll bases and tops with the mayonnaise. Layer the bases with the drained pickled veggies and meatballs, then sandwich with the tops. Serve with the remaining pickled veggies and enjoy!
6. Step 6 — Make it cheesy
   If you have some on hand, scatter grated cheddar over the glazed meatballs and let it melt a bit before assembling the sandwiches.

Allergens

Sulfit, Eier, Gluten, Sojabohnen, Wheat