Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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, roast on the middle shelf until golden, 25-35 mins.

Meanwhile, in a large bowl, combine the breadcrumbs and half the fresh pesto, then add the beef mince. Season with salt and pepper and mix together with your hands.
Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Halfway through cooking, turn the wedges and add the bacon lardons to the same tray to cook for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Meanwhile, pop the meatballs onto another large baking tray and drizzle with oil. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, grate the cheese.
Slice the buns through the middle (but not all the way through).
In a medium bowl, combine the pizza sauce and sugar for the sauce (see ingredients for amount), then set aside.

Once cooked, remove the meatballs from your oven and add to the bowl of pizza sauce. Toss to coat.
Wipe down the meatball baking tray, then pop the buns on and into the oven to warm through, 2-3 mins. Once warmed, remove from the oven, then transfer the wedges to the bottom shelf and increase the temperature to 240°C/220°C fan/gas mark 9.
Divide the meatballs and sauce between the buns. Sprinkle over the cheese, then bake them on the top shelf until the cheese has melted, 4-5 mins.

When ready, carefully transfer the meatball subs to your plates and spoon over the remaining pesto.
Serve the bacon wedges and pea shoots alongside. Drizzle the balsamic glaze over the salad to finish. Enjoy!