MLA Vietnamese-Style Aussie Wagyu Meatball Subs
- Prep time 40Min
- Cook time 10Min
- Technique Grill, Sear
- Meat Beef
- Cut Ground
- Serves 4
We love a meatball sub, but this Vietnamese-inspired version takes it to another level. Made with a French roll and Aussie Wagyu, the quick-pickled veggies add the perfect balance.
Ingredients
- 1 lb ground Aussie Wagyu
- 2 garlic cloves, crushed
- 1 tablespoon sriracha sauce
- 1 bunch cilantro, leaves and stems finely chopped
- 1 tablespoon sunflower oil
- 1 carrot, peeled lengthwise into ribbons
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 cucumber, sliced lengthwise into long batons
- 2 Roma tomatoes, sliced
- 4 long bread rolls
- Cilantro sprigs, for serving
- Sriracha sauce, for servin
Method
To prep: Place ground Aussie Wagyu, garlic, Sriracha and cilantro leaves and stems in a large bowl with ½ teaspoon salt and mix to combine, using clean hands. Roll a heaped tablespoon of the Aussie Wagyu mixture into a meatball. Repeat to make 16 meatballs.
To cook: Place 3-4 meatballs per skewer, brush with oil and cook on a BBQ, grill pan or large nonstick fry-pan over medium heat until cooked through.
For the carrots: To pickle the carrot, place the carrot ribbons in a bowl with vinegar and salt and toss to combine. Leave to pickle for 10 minutes, then drain.
To serve: Place a little salad and cilantro in each roll, top with meatballs and drizzle with sauce to serve.
