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Apricot-Glazed Beyond Meat® Meatball Sandwiches
Very High Fibre
Veggie
Discovery
Apricot-Glazed Beyond Meat® Meatball Sandwiches

with Cheesy Garlic Buns and Marinated Carrot Salad

10 min
Difficulty: 2/3
Canadian

Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Carrot • BBQ sauce (mustard) (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) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar.

Allergens

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

Tags

30-min-or-less
Very High Fibre
Regional-specialty
Veggie
Discovery
Handhelds
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

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 Beyond Meat® meatballs

  • To a medium bowl, add Beyond Meat®, half the panko (use all for 4 servings), remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt. 
  • Season with pepper, then combine.
  • Roll mixture into 8 (16) equal-sized meatballs.

3
Cook Beyond Meat® 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 buns

  • Meanwhile, halve buns. Arrange on a baking sheet, cut-side up.
  • To a small pot, add 2 tbsp (4 tbsp) butter. Melt for 1-2 min over medium.
  • Add remaining garlic puree. Cook for 30 sec, stirring often, until fragrant.
  • Brush garlic butter onto halved buns. Sprinkle cheese over top of half.
  • 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.

7

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.** Disregard tip to add an egg to the mixture.

Nutrition per serving

1060

kcal

Calories

57

g

Fat

23

g

Saturated Fat

105

g

Carbohydrate

34

g

Sugar

9

g

Dietary Fiber

39

g

Protein

60

mg

Cholesterol

1840

mg

Sodium

1

g

Trans Fat

1050

mg

Potassium

350

mg

Calcium

11

mg

Iron

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