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 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 34 meatballs.

Step 5
Lightly spray a large non-stick frying pan with olive oil spray and heat over medium heat.  Cook the meatballs, turning occasionally, for 3 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 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.

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website