INGREDIENTS
- 4 long buns
- 20g butter
- chipotle sauce
- 3 tomatoes, diced
- 2 garlic cloves minced
- cumin powder
- oregano dried
- salt
- 250g chicken stock
- 20g chipotle sauce
- tangy coleslaw
- 200g mixed cabbage shredded
- 1 red onion sliced
- 50g lemon juice
- 50g white wine vinegar
- 200g vegetable oil
- salt
- 10g Seeded mustard
- parsley, chopped
Calories
750
Carbs
55g
Sugar
15g
Protein
40g
Fat
50g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- To make the chipotle sauce, combine all ingredients in a pot and bring to a simmer for 8 minutes. Use a stick blender to puree the ingredients.
- Add the meatballs to the sauce, place in the oven at 170°c and cook for 30 minutes.
- Whilst the meatballs are cooking, combine the tangy coleslaw ingredients in a bowl and let sit for 20 minutes before serving.
- Butter the inside of the bun and place under the grill to crisp up.
- Fill the bun with 4 meatballs and plenty of chipotle sauce. Top with tangy coleslaw and serve!
Chef's Tip: This recipe can be wrapped up in parchment paper or aluminium foil and kept for later.
