Vietnamese Meatball Subs

Prep Time: 25 mins | Cooking Time: 40 mins | Serves: 6


  • 500 g pork and veal mince
  • 2 spring onions, chopped
  • 1/4 cup chopped coriander
  • 1 red chilli, seeds removed
  • Finely grated rind of 1 lemon
  • 1 tablespoon fish sauce
  • 2 tablespoons VEGEMITE
  • 2 teaspoons cornflour
  • black pepper, to taste
  • 1 tablespoon oil
  • 2/3 cup ZOOSH Just Got Laid Free Range Egg Mayonnaise
  • Chopped red chilli or sambal oelek, to taste
  • 6 long bread rolls
  • 1 carrot, peeled and cut into julienne strips
  • 25 g mixed salad leaves
  • coriander leaves, for serving


PLACE the mince, onions, coriander, chilli, rind, sauce, VEGEMITE, cornflour and pepper in a food processor and process to combine. Shape a tablespoonful of mixture into a ball. Repeat to make 24 in total.

HEAT the oil in a frypan and cook batches of meatballs for 5-8 minutes or until cooked and brown.

STIR together the mayonnaise and chilli. Set aside. Split the rolls lengthways and fill with carrot, salad, meatballs and mayonnaise. Sprinkle with the coriander. Serve immediately.

SERVING Suggestion: Meatballs may be skewered and barbequed then served with Vietnamese Coleslaw.



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