Miso Chicken Meatball Subs with Rainbow Slaw

Fresh and delicious. While Miso paste elevates this sub to a whole other level, it’s certainly not necessary if it’s something you’d have to go and buy especially for this, a splash of soy sauce in its place will still get you a little bit of the stickiness you want when cooking. This recipe makes 4 stuffed subs, enough for 4 people on most days but perhaps 2 hungry people!

Serves 4


1 pack of Springfield’s Free Range or Organic Chicken Mince

  • 3 spring onions, thinly sliced
  • 2cm piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 1/3 cup (105g) white miso paste
  • ½ cup (25g) panko breadcrumbs
  • 2 tbs coconut oil
  • ¼ cup (90g) honey
  • 4 sub rolls, split
  • Toasted sesame seeds to serve

Rainbow Slaw

  • ½ cup (125g) sriracha (or other chilli sauce), plus extra to serve
  • 1½ tbs mayonnaise
  • ½ red cabbage, shredded
  • 1 carrot, grated
  • 1/3 bunch each mint and coriander, leaves picked
  • 1 red chilli, thinly sliced (optional)
Miso chicken meatball sub


  1. In a medium bowl, combine chicken mince, spring onion, ginger, garlic, miso and breadcrumbs. Season. Take heaped tablespoons and roll into balls. Place onto a tray, cover, and chill for 10 minutes.
  2. For the rainbow slaw, in a small bowl, combine sriracha and mayonnaise. In another bowl, combine cabbage, carrot, snow peas, herbs and chilli (if using). Add half the chilli mayonnaise and combine.
  3. Heat 1 tbs oil in a non-stick frypan over medium-low heat. Cook half the meatballs for 5-7 minutes, turning regularly, until golden and cooked through.
  4. Add half the honey and cook 1 minute, turning to coat. Transfer to a dish and keep warm. Repeat with remaining oil, meatballs and honey.
  5. Spread some of the remaining chilli mayonnaise onto the inside of each roll. Divide slaw among rolls, top with meatballs and scatter with sesame seeds. Serve.