Italian Pork Meatball Burger
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Italian Pork Meatball Burger

with Chips and Rocket

Allergens:
Sulphites
Cereals containing gluten
Milk

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
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove

225 grams

Pork and Oregano Sausage Meat

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

2 unit(s)

Burger Buns

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

30 grams

Mature Cheddar Cheese

(Contains Milk)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2 tbsp

Mayonnaise

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3752 kJ
Energy (kcal)897 kcal
Fat43.3 g
of which saturates13.5 g
Carbohydrate91.9 g
of which sugars17.1 g
Protein30.6 g
Salt2.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Garlic Press
Grater
Small Bowl
Medium Bowl

Instructions

1

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 top shelf until golden, 30-35 mins. Turn halfway through.

2

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.

 

3

Pop the meatballs onto a baking tray and, when the oven is hot, 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, halve the burger buns. Grate the cheese.

4

In a small bowl, combine the sun-dried tomato paste and the mayonnaise (see pantry for amount).

When the meatballs are cooked, drizzle over the honey. Roll the meatballs around on the baking tray to coat. 

5

Place the bases of the burger buns onto a baking tray. Top with the meatballs. Sprinkle over the cheese. 

Add the burger bun lids to the baking tray alongside. Bake in the oven until the cheese is melted, 2-3 mins. 

In a medium bowl, combine the balsamic glaze and the olive oil for the dressing (see pantry for amount). When everything's ready, toss the rocket leaves until coated in the dressing.

 

6

Spread the sun-dried tomato mayo over the bun lids.

Top the meatballs with a few rocket leaves, then sandwich shut with the bun lids.

Share the meatball burgers, chips and remaining rocket leaves between plates.

Enjoy!