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!

Eat Me First
Total Time45 minutes
Cooking Time30 minutes


Serving amount

1 pack(s)


(Contains Wheat)

1 sachet(s)

Green Pesto

(Contains Milk)

250 grams

Beef Mince

100 grams

Bacon Lardons

50 grams

Grated Cheese

(Contains Milk)

2 unit(s)


(Contains Wheat, Barley May be present Soya, Milk)

1 pack(s)


40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

2 unit(s)

Sweet Potato

125 grams


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)5266 kJ
Energy (kcal)1259 kcal
Fat51.9 g
of which saturates19.8 g
Carbohydrate136.5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Make the Wedges
  • 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!

Fry the Bacon
  • 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!

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, 4-6 mins.
Simmer the Sauce
  • Meanwhile, cut the baguettes through 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.
Bake the Baguettes
  • 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.
  • Meanwhile, quarter the radish. Toss together with the salad leaves.
Finish and Serve
  • When everything is 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 alongside. 
  • Drizzle the balsamic glaze over the salad to finish.