Cheesy Meatball Sub and Bacon Wedges
with pesto drizzle and balsamic glaze
A melted cheese and pesto beef meatball baguette, what could be better? A side of bacon topped sweet potato wedges couldn't hurt!
Allergens:
Wheat
•Milk
•Barley
•Sulphites
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Green Pesto
(Contains Milk)
250 grams
Beef Mince
100 grams
Irish Bacon Lardons
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 pack(s)
Passata
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Sweet Potato
Not included in your delivery
to taste
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)5381 kJ
Energy (kcal)1286 kcal
Fat51.5 g
of which saturates19.7 g
Carbohydrate141.2 g
of which sugars27.4 g
Dietary Fiber5.3 g
Protein59.2 g
Cholesterol0 mg
Salt5.03 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop sweet potatoes into 2cm thick wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray. Drizzle with oil and season with salt and pepper.
- Toss to coat and spread out in a single layer.
- Roast on the top shelf of the oven until crispy, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary. You want them nicely spaced out to achieve a crispy finish!
2
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the bacon lardons until golden, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Once cooked, remove the pan from the heat and transfer the lardons to a plate lined with kitchen paper.
TIP: Give the pan a quick wipe if you like, you'll be using it again!
3
- In a large bowl, combine the breadcrumbs with the beef mince and half the pesto.
- Season with salt and pepper and mix together by hand.
- Roll into evenly-sized balls, five per person. IMPORTANT: Wash hands and equipment after handling raw meat.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the meatballs and fry until browned all over, 4-6 mins.
4
- Meanwhile, cut the baguettes down the middle lengthways (don't slice all the way through).
- Once the meatballs are cooked through, pour the passata and ½ tsp sugar (double for 4p) into the pan and toss to coat. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Simmer until the meatballs are cooked through and sauce is thickened, 4-6 mins. Stir through a knob of butter.
5
- Once the sauce has warmed, transfer the sweet potato wedges to the middle shelf of the oven.
- Place the baguettes on a separate lined baking tray and divide the meatballs and sauce between them.
- Sprinkle over the cheese, then bake on the top shelf of the oven until the cheese has melted, 4-5 mins.
6
- When everything is ready, carefully transfer the meatball baguettes to your plates and spoon over the remaining pesto.
- Toss the bacon and sweet potato wedges together and plate up with salad leaves alongside.
- Drizzle the balsamic glaze over the salad to finish.
