Ingredients
- 4 white rolls, part-sliced in half
- 500 g of mince meat
- 1.5 tbsp of garlic paste
- 1 tbsp of honey
- 2 tbsp of sriracha
- 4 spring onions, finely sliced
- 1 white onion, finely sliced
- 1 red cabbage, finely sliced
- 2 tbsp of vegetable oil
- 25 g of panko breadcrumbs
- 1 tbsp of dark soy sauce
- 100 miso paste
- 1 tsp of ginger paste
- 1 handful of coriander, roughly chopped
- 2 tbsp of mayo
- 1 carrots, grated
Method
Step 1
Start by adding all meatball ingredients (mince meat, spring onions, 1 tbsp sriracha, honey, garlic, ginger, miso, dark soy and panko breadcrumbs) to a large bowl and use your hands to mix and combine. Add a small pinch of salt and a large pinch of pepper and mix. Pinch and roll into 16 golf ball-sized meatballs and pop to one side.Step 2
Heat your veg oil in a large, non-stick pan over a medium heat, add your meatballs and fry for 10-12 mins until cooked through (ensuring to turn regularly). If you do not have a pan large enough, you may need to do this in two batches and add a little more oil when doing your second batch.Step 3
Whilst your meatballs cook away add the red cabbage, white onion, carrot, sriracha, mayo and coriander to a bowl with a pinch of salt and pepper to make your slaw. Mix to combine before loading into sub rolls.Step 4
Nestle 4 meatballs into each slaw- filled sub and garnish with peanuts and sesame seeds for a street food winner the whole family will love.