Beef & Veg Meatball Subs
Ingredients
- 400g beef meatballs with carrot, celery, tomato & caramelised red onion
- 4 long crusty bread rolls
- 350g kaleslaw kit
- 1/2 cup barbecue sauce
Method
- Heat 1 tbs extra virgin olive oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 8 minutes or until browned and cooked through.
- Meanwhile, preheat oven grill on high. Halve rolls lengthways, ensuring not to cut all the way through. Grill rolls, cut-sides up, for 2 minutes or until toasted.
- Meanwhile, prepare kaleslaw according to packet instructions.
- Place a little kaleslaw mixture on roll bases. Top with meatballs and drizzle with sauce. Serve with remaining kaleslaw.
