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Sticky meatball ‘bunless’ Banh Mi *Mighty Meals exclusive*

2 serves of vegetables in each serve

Preparation time: 30 minutes

Cooking time: 10 minutes

Serves: 4

  2 serves of vegetables per serve

Diet and Allergies:

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Preparation time: 30 minutes

Cooking time: 10 minutes

Serves: 4

  2 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

145ml apple cider vinegar
3 tsp sugar
200g fresh coleslaw mix
¼ cup hoisin sauce
½ tsp honey
20g fresh ginger, finely grated
400g extra-lean pork mince
1 large zucchini, grated
1 tsp jarred minced garlic
2 baby gem lettuce, leaves separated
½ cup coriander leaves (optional)
4 tbs sriracha mayonnaise (optional)

Method

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.


Ingredient swaps

  • Beef or chicken mince can be used instead of pork.  
  • If you don’t have fresh ginger use jarred minced ginger.  
  • If you don’t have sriracha mayonnaise use regular mayonnaise.  

Reduce waste

  • To refrigerate: Store meatballs, coleslaw and lettuce in separate reusable containers for up to 3 days. 
  • To freeze: Store meatballs only, as above, for up to 3 months.  Thaw in the refrigerator overnight and reheat in the microwave until hot to serve. 

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