Mega Meatball Sandwich
Juicy, spicy meatballs in a crispy baguette roll with fried onions, mayonnaise and jalapeños.
- 45 min
- 575 kcal / serving
- medium
- Protein
- 32.8 g
- Fat
- 25.9 g
- Carbs
- 48.8 g
Contains: gluten, peanuts, egg, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 450g lean ground beef
- 1 small onion, grated
- 2 cloves of garlic, crushed
- 25g fine breadcrumbs
- 1 tsp hot chili sauce
- Salt and pepper
- Whole wheat flour, for dusting
- Peanut oil, for frying
- 1 tbsp olive oil
- 1 small onion, sliced into rings
- 4 baguette rolls
- 4 tbsp mayonnaise
- 55g jalapeños (sliced, from a jar)
- 2 tbsp mustard
Method
- Put ground beef, onion, garlic, breadcrumbs, chili sauce, salt, and pepper into a bowl and knead thoroughly with your hands. Form 20 small meatballs and dust with flour. Cover and refrigerate for 10 minutes.
- Heat some peanut oil in a wok or cast-iron pan over high heat. Fry the meatballs in batches for 6-8 minutes, until firm and golden brown, turning frequently. Remove with a slotted spoon, drain on paper towels, and keep warm.
- Heat olive oil in a clean pan over medium heat. Fry the onion until golden brown.
- Cut the rolls in half and spread mayonnaise on them. Assemble the sandwiches with onions, meatballs, and jalapeños, drizzle with mustard, and top with the other half of the roll. Serve immediately.
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