Italian Inspired Cheesy Pork Meatball Sub
with Veggie 'Nduja, Pesto, Chips and Salad
Inspired by some of the world's most popular street food, this tasty Italian Inspired Cheesy Pork Meatball Sub is perfect for a casual sharing-style dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
450 grams
Potatoes
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
60 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Tomato Puree
¾ sachet(s)
Vegan ‘Nduja
125 grams
Baby Plum Tomatoes
32 grams
Pesto
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the bread from the packaging and pop onto a baking tray. Bake on the top shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.
Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once your baguette is out of the oven, pop the meatballs onto another large baking tray and bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While the meatballs and chips are in the oven, grate the Cheddar cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the tomato puree and vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder). Fry, stirring vigorously, for 1 min.
Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until thickened slightly, 2-3 mins.
Once cooked, stir the meatballs through the tomato sauce.
Add the butter (see pantry for amount) and stir until melted, 1 min. Remove from the heat.
Halve the baby plum tomatoes.
Slice the baguette in half widthways and then slice each half lengthways to make 1 half baguette per person.
Lay your baguette halves on one of the baking trays. Sprinkle over the cheese on the cut sides of the lids.
Bake on the middle shelf until the cheese has melted and the bases are lightly toasted, 2-3 mins, then remove from the oven.
Spoon the meatballs and tomato sauce over the baguette bases. Drizzle over the pesto, then sandwich shut with the cheesy lids.
When everything's ready, plate up your meatball subs.
Share the baby leaves and baby plum tomatoes between your plates and drizzle over the balsamic glaze.
Serve with the chips and mayo (see pantry for amount) on the side for dipping.
Enjoy!
