Equipment
- 2 Oven trays
- Baking paper
- 1 Frypan
- 1 Large bowl
Ingredients
Sweet potato
- 300 g sweet potato
- 1 tbsp honey
- 1 tbsp / 15 ml olive oil
Meatballs
- 6 / 450 g lamb sausages
- 1 tbsp / 15 ml olive oil
- 420 g tomato pasta sauce
Subs
- 1 cup / 100 g cheese
- 4 long rolls or gluten-free rolls
- 1 tbsp / 15 ml olive oil
Bacon
- 250 g bacon
Salad
- 1 tsp honey
- 1 tsp whole grain mustard
- 1 tbsp / 15 ml olive oil
- 1 lemon
- 1 bunch parsley optional
- ¼ cup / 40 g walnuts
- 1 orange
- 2 cups / 160 g mixed salad leaves
Instructions
Before you start
- Preheat oven to 200 °C. Line two oven trays with baking paper.
Cook sweet potato
- Peel and dice 300 g sweet potato into 1m cubes. Toss the sweet potato, 1 tbsp honey and 1 tbsp olive oil on one prepared oven tray. Season with salt and pepper. Cook for 20-25 minutes or until tender and slightly caramelised.
Cook meatballs
- Peel the skin from 6 lamb sausages and form the meat into small bite-sized meatballs. Heat 1 tbsp olive oil in a large frypan and cook for 5-8 minutes or until golden and cooked through. Add 420 g tomato pasta sauce and cook, stirring for 3 minutes, until heated through.
Make subs
- Grate 1 cup cheese. Cut 4 long rolls in half and place them on the remaining prepared oven tray. Divide the meatballs and sauce between the rolls. Reserve the pan. Sprinkle over the grated cheese. Once the sweet potato is finished cooking switch the oven to fan grill and grill the subs for 10 minutes, until the cheese is golden and bubbling.
Cook bacon
- Meanwhile, wipe the reserved pan clean and heat 1 tbsp olive oil, cook 250 g bacon for 4-5 minutes, until crispy. Set bacon aside to drain on paper towels. Once cooled roughly chop.
Make salad
- In a large bowl whisk to combine 1 tsp honey, 1 tsp whole grain mustard, 1 tbsp olive oil and juice of 1 lemon. Roughly chop 1 bunch parsley. Roughly chop ¼ cup walnuts. Peel and slice 1 orange. Add the sweet potato, bacon, walnuts, orange, 2 cups mixed salad leaves and half of the parsley to the bowl and toss to combine. Season to taste with salt and pepper.
To serve
- Divide the lamb meatball subs between plates. Serve the sweet potato and bacon salad on the side or load onto the subs. Garnish with the remaining parsley.
Nutrition
Calories: 1022kcal | Carbohydrates: 58g | Protein: 48g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 3034mg | Potassium: 1207mg | Fiber: 7g | Sugar: 20g | Calcium: 372mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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