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Cheesy Meatball Sub and Bacon Wedges
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Cheesy Meatball Sub and Bacon Wedges

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!

Cereals containing gluten
Total Time45 minutes
Cooking Time30 minutes


Serving amount

1 pack


(Contains Wheat)

1 sachet

Green Pesto

(Contains Milk)

250 g

Beef Mince

100 g

Bacon Lardons

50 g

Grated Cheese

(Contains Milk)

2 piece


(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)

1 pack


40 g

Salad Leaves

1 sachet

Balsamic Glaze

(Contains Sulphites)

2 piece

Sweet Potato

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)1250 kcal
Energy (kJ)5232 kJ
Fat51.7 g
of which saturates19.8 g
Carbohydrate135.3 g
of which sugars23.2 g
Dietary Fiber4.5 g
Protein60.5 g
Cholesterol0 mg
Salt4.81 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.


Baking Sheet with Baking Paper


Cook the Wedges
  • Preheat the oven to 220°C/200°C fan/gas mark 7. 
  • Chop sweet potatoes into 2cm wide wedges.
  • 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, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Fry the Bacon
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the bacon lardons. Fry until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
  • Remove pan from heat and transfer the lardons to a plate lined with kitchen paper.
  • Give the pan a quick wipe, you'll be using it later!
Cook the Meatballs
  • In a large bowl, combine the breadcrumbshalf the pesto and the beef mince.
  • Season with salt and pepper and mix together with your hands.
  • Roll into evenly-sized balls, 5 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 and cooked through, 10-12 mins.
Simmer the Sauce
  • Meanwhile, cut the baguettes through the middle horizontally (don't slice all the way through).
  • Once the meatballs are cooked through, pour half the passata and ½ tsp sugar (double both for 4p) into the pan and toss to coat. Meatballs are cooked when no longer pink in the middle.
  • Cook until the sauce has warmed through, 1-2 mins.
Bake your Subs
  • Once sauce has warmed, transfer the sweet potato wedges to the middle shelf.
  • Divide the meatballs and sauce between the baguettes.
  • Sprinkle over the cheese, then bake them on the top shelf until the cheese has melted, 4-5 mins.
Finish and Serve
  • When ready, carefully transfer the beef 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.