BBQ Meatball Sub with Tangy Coleslaw
SERVES
4
PREP TIME
10 mins
COOK TIME
15 mins
Meals intended for the younger demographic need to be colourful and full of flavour. Always look for an interesting but approachable way to deliver nutrition to the future gurus of hospitality and beyond.
INGREDIENTS
- 4 long buns
- 20g butter
Chipotle Sauce
- 3 tomatoes, sliced
- 2 cloves garlic, minced
- 1/4 tsp cumin powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 250g chicken stock
- 20g Chipotle sauce
Tangy Coleslaw
- 200g mixed cabbage, shredded
- 1/4 red onion, sliced
- 50g lemon juice
- 50g white wine vinegar
- 200g vegetable oil
- 1/2 tsp salt
- 10g mustard seeded
- 1/4 bunch parsley, chopped
Calories
721
Carbs
48g
Sugar
11g
Protein
24.4g
Fat
47g
*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, use a stick blender to puree the ingredients.
- Add the Angel Bay meatballs to the sauce, place in the oven at 170c and cook for 30 minutes.
- Combine the tangy coleslaw ingredients in a bowl and let sit for 20 minutes before serving.
- Butter the bun, fill with 4 meatballs and plenty of chipotle sauce. Top with tangy coleslaw and enjoy.
