Place the red pepper chunks on a baking sheet lined with parchment paper and brush/spray with oil. Place directly under the oven broiler and broil on low for 5-7 minutes until the skin is blistered and black. Remove from the oven and set aside to cool.
Meanwhile, add the sliced green onion, grated carrot, shredded cabbage, and lettuce to a large bowl and season with a squeeze of lemon juice and a few grinds of salt and pepper.
Next, prepare the meatballs. In a large bowl, combine the ground pork, gluten-free breadcrumbs, lemongrass, chopped green onion, tamari, egg, red pepper flakes (if using), and brown sugar. Roll the mixture into meatballs using a heaped tablespoon measure, then place on a plate.
Cover the meatballs and cook in the microwave for 2 minutes to cook the center. Place a large non-stick frying pan over medium heat, add cooking oil, and fry the meatballs for 2-3 minutes on each side until golden brown and cooked through (you might need to cook them in 2 batches).
To make the dressing, peel the skin off the cooked bell pepper, then add it to a blender with the mayonnaise and a couple of grinds of salt and pepper. Pulse until creamy.
Toast or heat the bun as needed/preferred.
To assemble the subs, spread butter over the bun, add the coleslaw, and top with meatballs. Drizzle the rolls with sweet red pepper dressing.
Notes:
Quick Tip:
No lemongrass? Substitute it with a couple of squeezes of lemon juice and some lemon zest.
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms
