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.

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.

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, grate the cheese.

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). Gently stir the meatballs to coat them.

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.

Transfer the cheesy meatball buns to your plates.

Spread the sun-dried tomato mayo over the bun lids. Top the meatballs with a few rocket leaves, then sandwich shut.

Share your meatball burgers with chips and remaining rocket alongside.

Enjoy!