Cheesy Meatball Sub and Sweet Potato Wedges
with pesto drizzle and cabbage slaw
A melted cheese and pesto beef meatball baguette, what could be better? A side of crispy sweet potato wedges couldn't hurt!
Allergens:
Wheat
•Milk
•Egg
•Mustard
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
30 grams
Green Pesto
240 grams
Beef Mince
100 grams
Irish Bacon Lardons
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Baguette
(Contains Wheat May be present Milk, Soya)
1 pack(s)
Passata
2 unit(s)
Sweet Potato
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)5903 kJ
Energy (kcal)1411 kcal
Fat62.2 g
of which saturates20.4 g
Carbohydrate150.4 g
of which sugars31 g
Dietary Fiber8.8 g
Protein59.6 g
Cholesterol0 mg
Salt5.29 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 the tray halfway through.
TIP: Use two baking trays if necessary. You want them nicely spaced out to achieve a crispy finish!
2
- 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, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw meat.
- When the wedges have 15 mins left to cook, add the meatballs to the tray and return to the oven for remaining cooking time, 12-15 mins.
3
- 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.
4
- 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 sauce is thickened, 4-6 mins. Stir through a knob of butter.
- Meanwhile, cut the baguettes down the middle lengthways (don't slice all the way through).
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 between them. Pour the sauce over the top.
- Sprinkle over the cheese, then bake on the top shelf of the oven until the cheese has melted, 4-5 mins.
- Meanwhile, halve the cabbage, remove the core, then thinly slice. Toss with the aioli and season to taste with salt and pepper.
6
- When everything is ready, carefully transfer the baguettes to your plates.
- Spoon the remaining pesto over the meatballs.
- Toss the bacon together with the sweet potato wedges and plate up with cabbage slaw alongside.
