Moroccan Meatball Sub
Jam-packed with flavour, these super simple and delicious Moroccan inspired subs will satisfy the whole crew.
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
- 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.
- Brown meatballs in a fry-pan over med-high heat until browned all over and cooked through.
- 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.
- 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.
- Repeat with remaining rolls, serve and enjoy!
If there was one way to make a BBQ a bit more Australian, it’s by bringing the outback to your backyard.
With our Aussie pork and beef blend, we’ve created a coarse ground homestyle burger – just like mum used to make. This is everything a burger should be and one for the whole family to enjoy.
