Beef Meatball Sub

Updated at: Thu, 17 Aug 2023 06:04:18 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins.

Step 2

Meanwhile, peel and grate the garlic (or use a garlic press). In a large bowl, combine the breadcrumbs, garlic, salt and water for the breadcrumbs (see pantry for both amounts) and a third of the bulgogi sauce. Add the beef mince, season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, and pop them onto another large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Step 3

Halfway through the wedges' cooking time, turn them and return to the oven. At the same time, slide the meatball tray onto the top shelf of the oven. Cook until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Step 4

Meanwhile, halve the lime. In a large bowl, combine the mayonnaise with half the sambal (use less if you'd prefer things milder) to make your dressing. Trim the baby gem, halve lengthways, then thinly slice widthways. Add it to the dressing along with the coleslaw mix and a squeeze of lime juice. Season with salt and pepper, mix together, then set your slaw aside.

Step 5

Slice the buns down through the middle (but not all the way through). When you're almost ready to serve, pop the buns into the oven to warm through, 2-3 mins. Once the meatballs are ready, pour the remaining bulgogi sauce into a saucepan and bring to the boil. Add the cooked meatballs and stir to glaze them.

Step 6

When everything's ready, transfer the buns to your serving plates. Fill each with some slaw, the bulgogi meatballs and then a drizzle of the remaining sambal. Serve the remaining slaw and sesame wedges on the side with any remaining lime cut into wedges for squeezing over. Enjoy!

0 liked

0 disliked