---
page_title: "Vietnamese Beef Meatball Sandwich"
recipe_category: "Beef"
recipe_name: "Christmas Meatball Sandwich"
recipe_heading: "You want beef?"
recipe_source: "Gousto recipe:7917"
img_path: "images/bulgogi.jpg"
img_alt: "BEEF BALLS"
difficulty: "Easy"
cooking_time_minutes: 30
ingredients:
Gem lettuce: 1
Spring Onion: 1
Dried Sage: 1tsp
Coriander: 5g
Carrot: 1
Medium Sweet Potato: 2
Soy Sauce: 15ml
Rice Vinegar: 15ml
Low Fat Mince Beef: 250g
Cranberry Sauce: 40g
Mayo: 50ml
Ginger: 16g
Ciabatta: 2
Parsnip: 1
instructions:
- Wash your veg.
- Preheat the over 220c/200 (fan assisted)/ Gas mark 7.
- Add 2tbsp of vegetable oil to a baking tray and put it in the oven to heat up.
- Cut the sweet potatoes into chips, leaving the skins on.
- Once the oil is hot add the chips to the tray with the dried sage and a pinch of salt.
- Mix around the tray and cook for 20-22 mins.
- Meanwhile, grate the ginger and combine with the mince and soy sauce in a bowl adding salt and pepper to taste.
- Divide the mix evenly into balls and add to a separate baking tray, use a baking sheet for less mess.
- Put the balls in the over for 2-14 mins.
- Cut the tops and tails from and peel the carrot and parsnip and peel them both into ribbons.
- Add these ribbons and the rice vinegar to a bowl with a tsp of sugar and mix well.
- Chop the coriander and trim and slice the spring onion.
- Remove 2 outer leaves from the lettuce and set aside, shred the inner core.
- Cut the ciabattas in half, and put them in the over for 4 mins until warmed through.
- Spread mayo and cranberry sauce on the halves.
- Add a lettuce leaf, then veg ribbons, meatballs and coriander.
- Drizzle the liquid left from the veg ribbons over the sweet potato fries.
- Serve.
---