Preheat oven to 160C Fan. Peel and mince garlic. Slice the ciabattas in half
Cover a small/medium size baking tray with tin foil...sprinkle with olive/vegetable oil
Add pork mince, chopped chorizo, minced garlic, chilli jam, cornflour, and pinches of salt and pepper together in a larger bowl. Mix together thoroughly. Using your hands, make 6 even meatballs and place on the baking sheet. Drizzle them in olive/vegetable oil. Bake for 12/15min on middle rack in oven
Combine sesame oil, white vinegar, pinch of sugar in a small bowl, set aside.
Combine harissa paste and mayo, set aside.
Peel and grate/thinly slice carrots and courgettes. Slice the red chilli (take the seeds out if you want to reduce the heat). Mix these vegetables together with the sesame oil mixture.
Place the ciabatta in the oven to toast with 2 minutes left on the meatballs
Time to put together the sandwich! Fill the ciabatta with 3 meatballs each, the vegetable mixture, and some harissa mayo! Serve with the extra veggie mixture on the side, enjoy!
