We love a meatball sub, but this Vietnamese-inspired version is on a whole other level. Use a french roll and Aussie grassfed beef, and the quick-pickled veggies add the perfect balance.
1 lb. Aussie grassfed ground beef
2 cloves garlic, crushed
1 tbsp sriracha sauce
1 bunch cilantro, leaves and stems finely chopped
1 tbsp sunflower oil
1 each carrot, peeled lengthwise into ribbons
1 tbsp white vinegar
1/2 tsp salt
1 each cucumber, sliced lengthwise into long batons
2 each sliced roma tomatoes
4 each bread rolls, long
Cilantro sprigs to serve
Sriracha sauce to serve
To prep: Place ground beef, 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 mince 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 carrot, place 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.