Wasabi Chicken Meatball Subs

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (403.9 g)
  • Calories 449.6
  • Total Fat - 16 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 529.8 mg
  • Sodium - 959 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 5.4 g
  • Sugars - 8.7 g
  • Protein - 37.2 g
  • Calcium - 222 mg
  • Iron - 7.8 mg
  • Vitamin C - 50.4 mg
  • Thiamin - 0.4 mg

Step 1

Line a baking tray with baking paper.

Step 2

Combine the mince, breadcrumbs, coriander, shallot, garlic, soy sauce, egg and 2 1/2 teaspoons of the wasabi in a large bowl and season and then roll tablespoonfuls of mixture into balls and place on the prepared tray and then place in the fridge for 10 minutes to firm slightly.

Step 3

Meanwhile, whisk the mayo, vinegar, mirin and remaining wasabi in a large bowl. and season and then add the cabbage and carrot and toss to coat.

Step 4

Heat the oil in a large non-stick frying pan over medium heat and cook the meatballs, turning, for 10 minutes or until cooked through.

Step 5

Stuff rolls with cabbage mixture, coriander sprigs and meatballs and drizzle with extra mayonnaise.

Step 6

NOTE - Milder than white vinegar, rice wine vinegar is great in dressings, sushi rice and marinades.

Tips & Variations


No special items needed.

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