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Chipotle Meatball Sub Recipe

This recipe, specially crafted for school and takeaway hot boxes, features our delicious Meatballs bathed in a smoky Chipotle Sauce, all nestled in a long toasted bun. Quick to prepare in bulk, these high-selling subs are complete, with a zesty tangy coleslaw, making them a healthy, filling and flavourful canteen or takeaway item.

Ingredients

  • Angel Bay Meatballs
  • 4 x Long buns
  • 20g Butter
  • Chipotle Sauce
  • 3 Tomatoes, diced
  • 2 Garlic cloves, minced
  • Cumin powder
  • Oregano dried
  • Salt
  • 250g Chicken stock
  • 20g Chipotle sauce
  • Tangy Coleslaw
  • 200g Mixed cabbage, shredded
  • 1 Red onion, sliced
  • 50g Lemon juice
  • 50g White wine vinegar
  • 200g Vegetable oil
  • Salt
  • 10g Seeded mustard
  • Parsley, chopped

Serves 4

Method

  1. To make the chipotle sauce, combine all ingredients in a pot and bring to a simmer for 8 minutes. Use a stick blender to puree the ingredients.
  2. Add the Angel Bay meatballs to the sauce, place in the oven at 170c and cook for 30 minutes.
  3. Whilst the meatballs are cooking, combine the tangy coleslaw ingredients in a bowl and let sit for 20 minutes before serving.
  4. Butter the inside of the bun and place under the grill to crisp up.
  5. Fill the bun with 4 meatballs and plenty of chipotle sauce. Top with tangy coleslaw and serve! Note: This recipe can be wrapped up in parchment paper or aluminum foil and kept in a hot box for easy service.
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