BBQ Lentil Meatball Sandwich with Sweet Miso Coleslaw
This BBQ Lentil Meatball Sandwich features a simple, smoky tomato sauce over savory, garlicky lentil meatballs. The sauce is smothered with sweet cabbage coleslaw and served on soft rolls. Or you can toast the buns for more crispy goodness. It may be a messy sandwich to eat...but it's the very best kind!
Heat your oven to 350°F. Line a baking sheet with parchment paper.
Make the lentil burger ingredients as instructed. Then use a cookie scoop to create equally-sized "meatballs". Drop these on the prepared baking sheet. I was able to create around 35 meatballs. You can place them closely together, just leave enough room for air to circulate around them.
Spray the meatballs with a light coating of vegetable cooking spray.
Bake for 30 minutes, using tongs to turn the meatballs about half way through cooking.
While the lentil meatballs are cooking, combine BBQ sauce ingredients in a small bowl. Stir until well-combined. Set aside.
Once the meatballs are done, allow them to cool slightly, and then pour BBQ sauce over the meatballs. If the meatballs are still warm, be careful because they may break into pieces.
Combine everything but the coleslaw mix in a small bowl. Stir until well-combined. Your sauce might look a little runny. The chia seeds will thicken the sauce. Taste the sauce and add salt and pepper to taste. Set aside.
Place the coleslaw mix to a medium-sized lidded bowl. Pour in the coleslaw sauce. Stir to combine. Cover and refrigerate until you're putting the rest of your sandwiches together.
Either toast the four buns or serve the sandwiches on soft buns. Place 3 to 4 BBQ coated meatballs on each bun and top with creamy coleslaw.