Italian Cheesy Meatball Ciabatta
with Chips and Salad
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
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
Fresh 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
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
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. 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, 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 the baguette has finished baking, pop the meatballs onto a large baking tray. When the oven is hot, 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 everything bakes, grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is 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.
Add the water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
Once cooked, stir the meatballs into the sauce in the frying pan. Add the butter (see pantry for amount). Stir until melted, 1 min.
Halve the baby plum tomatoes.
Slice the baguette in half widthways and then each half lengthways (1 half baguette per person).
Arrange your baguette halves onto a baking tray.
Sprinkle over the cheese on the cut sides of the baguette lids. Bake on the middle shelf until the cheese has melted and the bottom half is lightly toasted, 2-3 mins.
Once the cheese has melted, and the bottoms are toasted remove from the oven. Spoon over your meatballs and sauce onto the bases of the baguette.
Drizzle over the pesto. Sandwich the baguette lid shut and share between plates.
When everything's ready, share the baguettes between plates.
Share your leaves and baby plums between plates and drizzle over the balsamic glaze. Serve with the chips and mayo (see pantry for amount) on the side for dipping.
Enjoy!
