Cheesy Bacon Meatball Bites
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Cheesy Bacon Meatball Bites

Cheesy Bacon Meatball Bites

Sharing DIsh | with Toasted Hazelnuts and an Apple and Sage Glaze

Whether you're catching the game at home or pitch-side, enjoy these Cheesy Bacon Meatball Bites in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.


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 Time25 minutes
Cooking time30 minutes


serving amount

40 grams

Mature Cheddar Cheese

(Contains Milk)

225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

12.5 grams


(Contains Nuts May contain Nuts)

60 grams

British Smoked Bacon Lardons

25 grams

Apple and Sage Jelly


Nutritional information

Energy (kJ)2157 kJ
Energy (kcal)516 kcal
Fat37.4 g
of which saturates14.9 g
Carbohydrate14.5 g
of which sugars9 g
Protein26.3 g
Salt2.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Baking Tray


To Start

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut the block of Cheddar lengthways, then set aside half to use for another recipe. Cut the remaining Cheddar lengthways again to create 2 equal batons. Chop each baton into 5 pieces to create 10 equal cubes.

c) Divide the sausage meat into 10 equal pieces, then press 1 cube of cheese into the centre of each piece, sealing the sausage meat tightly around the cheese.

d) Pop the meatballs onto a lined baking tray and bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

Prep the Toppings

a) Meanwhile, roughly chop half the hazelnuts. TIP: Save the other half of the hazelnuts for another recipe.

b) Heat a large frying pan on medium heat (no oil). Once hot, add the chopped hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove from the pan and set aside in a small bowl.

c) Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

d) Once hot, add the bacon lardons. Stir-fry until golden and crispy, 5-6 mins, then set aside in a small bowl. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Get Glazing

a) Once the meatballs are cooked, return the (now empty) frying pan to medium heat.

b) Once hot, add the meatballs and the apple and sage jelly. Gently stir until the meatballs are coated and sticky, 1-2 mins.

c) Pop the glazed meatballs into your serving dish and scatter over the bacon lardons and hazelnuts to finish.