Italian Inspired Pork Meatball and Bacon Burger
with Chips and Balsamic Dressed Rocket
Whether you're catching the game at home or pitch-side, enjoy this Italian Inspired Pork Meatball Burger in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.
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
450 grams
Potatoes
1 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
30 grams
Mature Cheddar Cheese
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
40 grams
Wild Rocket
4 rasher(s)
British Streaky Bacon
Not included in your delivery
2 tbsp
Mayonnaise
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
When the oven is hot, 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 and sausage meat.
Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the meatballs onto a baking tray and bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, Heat a drizzle of oil in a frying pan on medium-high heat. Grate the cheese.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
In a small bowl, combine the sun-dried tomato paste and mayonnaise (see pantry for amount).
Wash up the (now empty) sausage meat bowl and wipe dry.
When the meatballs are cooked, transfer to the (now clean) bowl and drizzle over the honey (see pantry for amount). Genty stir the meatballs to coat them.
Wipe clean the (now empty) meatball baking tray, then add the bun bases to the tray. Top with the sticky meatballs and sprinkle over the cheese.
Lay the bun lids on the baking tray alongside. Bake on the top shelf of your oven until the cheese is melted, 2-3 mins.
In the meantime, in a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).
When everything's nearly ready, toss the rocket in the dressing.
Transfer the cheesy meatball buns to your plates.
Spread the sun-dried tomato mayo over the bun lids. Top the meatballs with the crispy bacon and a few rocket leaves, then sandwich shut.
Share your meatball burgers with chips and remaining rocket alongside.
Enjoy!
