Korean Style Beef Meatball Sub

Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, garlic, salt and water for the breadcrumbs (see pantry for both amounts) and a third of the bulgogi sauce.
Add the beef mince, season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person, and pop them onto another large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Halfway through the wedges' cooking time, turn them and return to the oven.
At the same time, slide the meatball tray onto the top shelf of the oven. Cook until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve the lime.
In a large bowl, combine the mayonnaise with half the sambal (use less if you'd prefer things milder) to make your dressing.
Trim the baby gem, halve lengthways, then thinly slice widthways. Add it to the dressing along with the coleslaw mix and a squeeze of lime juice.
Season with salt and pepper, mix together, then set your slaw aside.

Slice the buns down through the middle (but not all the way through).
When you're almost ready to serve, pop the buns into the oven to warm through, 2-3 mins.
Once the meatballs are ready, pour the remaining bulgogi sauce into a saucepan and bring to the boil. Add the cooked meatballs and stir to glaze them.