Pork meatball subs

These pork meatball subs will ensure work or school is well worth it when you open your lunchbox to find this super-sandwich!

Pork meatball subs


  •  500g pork mince
  •  125ml panko breadcrumbs
  •  5ml BBQ seasoning (use your favourite)
  •  4 spring onions, chopped
  •  olive oil for shallow-frying
  •  60ml Korean chilli glaze or Chinese BBQ sauce (see tips)
  •  10ml toasted sesame seeds 



  •  4 short, crispy baguettes
  •  mayonnaise or butter for spreading
  •  about 450ml rainbow coleslaw (see tips) 
  •  12 gherkins, thinly sliced


1 Mix the mince, breadcrumbs, seasoning and spring onion together. Lightly oil your hands and roll the mixture into bite-sized meatballs.  2 Heat a glug of olive oil in a frying pan and quickly brown the meatballs over medium heat until golden brown.  3 Add the glaze to the pan when the meatballs are just about cooked, and stir-fry until sticky and glossy. Sprinkle the sesame seeds over and remove from heat.  4 Using a breadknife, cut the baguettes open without cutting through and hollowing out the sides so the rolls can hold more filling. Spread the insides generously with mayo and fill with coleslaw, pickles and meatballs.  Variation Serve these delicious sticky meatballs with steamed rice and stir-fried vegetables for a light supper.    Tips  You can use any sticky BBQ sauce to glaze the meatballs, so feel free to experiment with the flavours you like. Korean chilli glaze and Chinese BBQ sauces (char siu) are available at Woolworths or your local Asian grocer.   For homemade Korean glaze: mix 15ml Korean Gochujang paste, 15ml tomato sauce, 15ml brown sugar (or honey), 15ml low-sodium soy sauce, 5ml sesame oil and a teaspoon of grated fresh ginger in a small saucepan and heat until the sugar has dissolved; remove from heat, and you’re ready to glaze.  You can make your coleslaw as fancy or as simple as you like. A classic combination of green and purple cabbage and carrots is delicious; add raw beetroot, and it gets healthier. Sprinkle a little fresh coriander, basil or chopped spinach, and you’re eating a rainbow!