Chilli Chicken Meatball Subs

Chilli Chicken Meatballs
  • 4 servings
  • 15 mins to prepare
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  • 500g Heck chicken mince
  • 2 garlic cloves, crushed
  • 1/2 tsp chilli flakes
  • 1 tbsp coriander, chopped
  • 1 lime, zest only
  • For the glaze
  • 4 tbsp chilli jam
  • 1 tbsp coriander, chopped
  • 1 lime, juice only
  • 1/4 head red cabbage, thinly sliced
  • 1/4 celeriac, grated
  • 2 tbsp mayonnaise
  • 1 tbsp coriander, chopped
  • Salt and pepper
  • To serve
  • 4 sub style bread rolls
  • Extra coriander
  • 1 red chilli, sliced



  1. Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  2. For the meatballs, place the chicken mince, garlic, chilli flakes, coriander and lime zest into a bowl. Mix well to combine. Divide the mix into 12 evenly sized portions and roll to shape into meatballs. Place on a baking tray lined with baking paper.
  3. To make the glaze, mix all of the ingredients in a small bowl. Spoon the glaze over the prepared meatballs and bake in the oven for 20 minutes. Ensure they are piping hot and cooked through.
  4. For the slaw, mix all of the ingredients together and season to taste.
  5. To serve, slice each sub roll in half, add a dollop of slaw, 3 meatballs and garnish with coriander leaves and sliced chilli.


These meatballs are delicious and full of flavour. Use this recipe to make smaller meatballs,  once cooked pop each meatball on a bamboo skewer and serve as lollypop canapés. These meatballs have an Asian fusion feel, add them to a bowl of miso soup for a quick supper idea.