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Recipe of the week: Scotch Beef meatball subs with sprout and apple slaw

By Features Reporter

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Don't leave the sprouts for Christmas, try them in this winter coleslaw and create crowd-pleasing butties.

Scotch Beef meatball subs with sprout and apple slaw.
Scotch Beef meatball subs with sprout and apple slaw.

Ingredients (serves four)

350g Scotch Beef PGI steak mince (5% fat)

3 spring onions, trimmed and chopped

A pinch of sea salt and freshly ground black pepper

100g red cabbage, trimmed and shredded

100g Brussels sprouts, trimmed and shredded

1 large eating apple, washed, cored and grated

1tbsp horseradish sauce

50g light mayonnaise

1tbsp Scottish rapeseed oil

4 wholemeal sub rolls


Put the minced beef into a bowl and mix in one third of the spring onion and a little seasoning. Divide into 16 portions and form each into a small ball. Cover and chill until ready to cook.

For the slaw, put the cabbage and shredded sprouts in a bowl. Mix in the remaining spring onion and the grated apple. If you want to make up the slaw a few hours ahead of serving, mix the grated apple with one tablespoon of lemon juice to help prevent it from browning.

Mix the horseradish sauce and mayonnaise together and mix into the slaw ingredients to lightly coat them. Cover and chill until ready to serve.

When ready to cook, heat the oil in a frying pan until hot. Add the meatballs and cook, stirring over a medium heat for about 10 to 12 minutes until browned and cooked through. Remove from the heat, cover lightly and leave to stand for five minutes.

To serve, line the rolls with the slaw and top each with four meatballs. Serve with your favourite sauce or dressing to spoon over the top.

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