Bacon Cheeseburger Inspired Meatball Sub & Chips
with Burger Sauce and Caramelised Onion
This Bacon Cheeseburger Inspired Meatball Sub & Chips is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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**
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Beef Mince
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Brioche Hot Dog Buns
(Contains: Cereals containing gluten, Milk, Egg, Soya May contain traces of: Cereals containing gluten)
1 unit(s)
Onion
30 grams
Burger Sauce
(Contains: Egg, Mustard)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them 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, roast on the top shelf until golden, 25-35 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 beef 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.
Grate the Cheddar cheese. Slice the buns top down through the middle (but not all the way through).
Halve, peel and thinly slice the onion.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins. Halfway through cooking the onion, add the bacon. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the onion is golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, pop the meatballs onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When the meatballs have 2-3 mins left, pop the buns into the oven to warm through, 2-3 mins.
Move the wedges to the bottom shelf of your oven.
Once cooked, remove the meatballs from the baking tray and wipe the tray clean. Add the warmed buns to the tray and spread with the burger sauce. Share the meatballs between the buns and top with the cheese.
Bake on the top shelf until the cheese is melted and bubbly, 2-3 mins.
When everything's ready, transfer the meatball subs to your plates and serve the wedges alongside.
Spoon the caramelised onion on top of the meatball subs to finish.
Enjoy!
