I sometimes buy cuts of meat that we wouldn’t use on a regular basis to try new things. On this particular occasion I had 500g of Cherry Tree Organic’s chicken mince in the freezer so I got to work and started Googling recipes. I came across this Honey-Glazed Miso Chicken Meatball Subs Coleslaw recipe on the Delicious Magazine website and knew this was what I would be cooking. I adjusted the recipe to incorporate my coleslaw because it truly is the best you will taste! (I’m not biased at all!)
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people
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Ingredients
- 500 g organic chicken mince
- 3 organic spring onions thinly sliced
- 10 g organic ginger grated
- 2 clove organic garlic finely diced
- 1/3 cup white miso paste
- 1/2 cup panko breadcrumbs
- 2 tbs organic coconut oil
- 1/2 cup organic honey
- 5 small ciabatta rolls
- 1 organic red chillies thinly sliced
- 1 1/2 tbs Organic mayonnaise
- organic coriander to garnish
Ingredients
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Instructions
- Combine chicken mince, spring onion, ginger, garlic, miso and breadcrumbs in a large bowl. Season with salt and pepper.
- Take heaped tablespoons and roll into balls. Place onto a tray, cover, and chill for 10 minutes.
- Heat 1 tbs oil in a non-stick frypan over medium-low heat. Cook half the meatballs for 5-7 minutes, turning regularly, until golden and cooked through.
- Add half the honey and cook for 1 minute, turning often to coat. Transfer to a dish and keep warm. Repeat with remaining oil, meatballs and honey.
- Spread mayonnaise onto the inside of each roll. Divide coleslaw among rolls, top with meatballs and scatter with chilli and coriander (if that's your thing!)
- Serve and enjoy!
