Beef & Pork Cheeseburger Inspired Meatball Sub
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Beef & Pork Cheeseburger Inspired Meatball Sub

Beef & Pork Cheeseburger Inspired Meatball Sub

with Burger Sauce, Caramelised Onion, Wedges and Rocket

Get a taste of the States with our diner inspired classics. Fully loaded and full of flavour, this Beef & Pork Cheeseburger Inspired Meatball Sub combines two American favourites - cheeseburgers and meatball subs - for a dinner that's twice as nice.

Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


10 grams


(Contains Cereals containing gluten)

240 grams

British Beef and Pork Mince

2 unit(s)

Brioche Hot Dog Buns

(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)

30 grams

Burger Sauce

(Contains Egg, Mustard)

20 grams

Wild Rocket

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

½ tsp



Nutritional information

Energy (kJ)3621 kJ
Energy (kcal)865 kcal
Fat40.7 g
of which saturates14.7 g
Carbohydrate88.4 g
of which sugars11.9 g
Protein38.4 g
Salt1.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Bowl
Large Frying Pan


Roast the Wedges

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.

Do the Prep

Meanwhile, peel and grate the garlic (or use a garlic press).

Grate the Cheddar cheese. 

Halve, peel and thinly slice the onion.

Meatball Time

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef and 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.

Bake your Meatballs

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. 

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.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.

Assembly Time

Slice the buns top down through the middle (but not all the way through).

Once cooked, remove the meatballs from the baking tray and wipe the tray clean. Add the buns to the tray and spread with the burger sauce. Share the meatballs between the buns and top with the cheese.

Bake on the middle shelf until the cheese is melted and bubbly, 2-3 mins.

Finish and Serve

When everything's ready, transfer the meatball subs to your plates and serve the wedges alongside.

Finish with a handful of rocket on the side and spoon the caramelised onions on top of the meatball subs to finish.