{"id":1121,"date":"2023-01-25T16:06:11","date_gmt":"2023-01-25T16:06:11","guid":{"rendered":"https:\/\/tracklementsglobal.com\/ca\/2023\/01\/25\/mark-hixs-meatball-sub-with-sweet-mustard-ketchup\/"},"modified":"2023-01-25T16:06:59","modified_gmt":"2023-01-25T16:06:59","slug":"mark-hixs-meatball-sub-with-sweet-mustard-ketchup","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/ca\/mark-hixs-meatball-sub-with-sweet-mustard-ketchup\/","title":{"rendered":"Mark Hix\u2019s Meatball Sub with Sweet Mustard Ketchup"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><p>[vc_row][vc_column][vc_column_text]<em>Want to mix up the outdoor eats? This sub recipe from renowned chef Mark Hix is amazingly simple but packed full of flavour \u2013 move over hot dogs\u2026<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text]Pre-heat the oven to 160\u00b0C\/325<sup>o<\/sup>F\/gas mark 3<\/p>\n<p>Mix the mincemeat with the breadcrumbs and cumin and season. Mold into 16-20 small meatballs. Heat the oil in a frying pan and brown the meatballs evenly on a high heat then finish in the oven for 15 minutes.<\/p>\n<p>To serve warm the rolls for a minute or so then cut them vertically two thirds of the way through, open them up, put some shredded lettuce in the bottom then place 4-5 meatballs on top and pour over the ketchup.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<strong>Ingredients<\/strong><\/p>\n<p>4 hot dog torpedo rolls<\/p>\n<p>2-3 leaves of cos lettuce, washed, dried and shredded<\/p>\n<p><a href=\"https:\/\/tracklements.co.uk\/product\/sweet-mustard-ketchup\/\">Tracklements sweet mustard ketchup<\/a><\/p>\n<p><strong><em>For the meatballs<\/em><\/strong><\/p>\n<p>300g beef mince<\/p>\n<p>50g fresh white breadcrumbs<\/p>\n<p>1 tsp ground cumin<\/p>\n<p>Salt and freshly ground black pepper<\/p>\n<p>Vegetable oil[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"woocommerce \"><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Want to mix up the outdoor eats? This sub recipe from renowned chef Mark Hix is amazingly simple but packed<\/p>\n","protected":false},"author":1,"featured_media":1122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59,45,62,47,44],"tags":[],"class_list":["post-1121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-made","category-lovely-lunches","category-picnics-bbqs","category-quick-easy","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/posts\/1121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/comments?post=1121"}],"version-history":[{"count":1,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/posts\/1121\/revisions"}],"predecessor-version":[{"id":1666,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/posts\/1121\/revisions\/1666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/media\/1122"}],"wp:attachment":[{"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/media?parent=1121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/categories?post=1121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tracklementsglobal.com\/ca\/wp-json\/wp\/v2\/tags?post=1121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}