Italian Inspired Pork Meatball and Bacon Burger
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Italian Inspired Pork Meatball and Bacon Burger

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.

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 Time40 minutes
Cooking time20 minutes


serving amount

450 grams


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


1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)4371 kJ
Energy (kcal)1045 kcal
Fat52.8 g
of which saturates17.1 g
Carbohydrate102 g
of which sugars20.7 g
Protein36.3 g
Salt4.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Garlic Press
Paper Towel
Medium Bowl


Chip, Chip, Hooray

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.

Roll the Meatballs

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.

Time to Bake

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.

Mix the Mayo

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.

Cheese Please

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.

Assemble and Serve

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.