Sticky meatball bunless Banh Mi

Step 1
Combine ½ cup vinegar and sugar in a large shallow dish. Add the coleslaw mix and toss to combine. Cover and set aside in the fridge.

Step 2
To make the sticky meatball sauce, combine hoisin, honey, ginger and 1 tablespoon of vinegar in a small bowl and set aside.

Step 3
Add the mince, zucchini and garlic to a large bowl. Season with pepper and mix well.

Step 4
Using damp hands, roll level tablespoons of mince mixture into 32 meatballs.

Step 5
Lightly grease a large non-stick frying pan with olive oil and heat over medium heat. Cook the meatballs, turning occasionally, for 6 minutes or until cooked. Remove from the pan and set aside.

Step 6
Add a splash of water to deglaze the pan. Add the reserved sticky meatball sauce and cook for 2 minutes or until slightly thickened. Return the meatballs to the pan, along with any juices, and cook, stirring, for 1-2 minutes, until the meatballs are coated and sticky.

Step 7
Drain the pickling liquid from the coleslaw mix.

Step 8
Top lettuce leaves with pickled coleslaw and meatballs. Drizzle over the sriracha and scatter with coriander, if using. Serve.

Food safety tip: if you are taking leftovers for lunch, meatballs need to be kept cold so pack an ice brick.