Moroccan Meatball Sub

what you need

• 1 pack Three Aussie Farmers Outback BBQ burgers
• 1 Tbsp. garlic, roasted & chopped
• 2 eschalots, finely chopped
• ¼ cup pine nuts, chopped plus extra to serve
• ¼ cup panko breadcrumbs
• 50g feta, crumbled
• 1 Tbsp. fresh mint, chopped plus extra to serve
• 1 tsp. lemon zest
• 1 egg
• 1 cup tahini
• 1 cup water
• 1 lemon, juiced
• 1 cup mixed lettuce leaves
• 4 sprigs flat leaf parsley, leaves removed
• 4 sprigs coriander
• 6 hot dog buns
• Salt & pepper, to taste

how to make it

1. Mix burger meat with garlic, eschalots, pine nuts, breadcrumbs, feta, mint, lemon zest and egg then roll into balls.  Cover and refrigerate for 20 mins.
2. Brown meatballs in a fry-pan over med-high heat until browned all over and cooked through.
3. Make tahini sauce by mixing tahini, water and lemon juice then season to taste. Add more water as needed to thin out sauce to your liking.
4. To make the sandwich, place lettuce, parsley and coriander on a split hot dog bun, add meatballs and top with sauce, sprinkle with left over pine nuts and mint then top with bun top.
5. Repeat with remaining rolls, serve and enjoy!