Hands down, this is one of the best meals we've had in the last month. I saw the original recipe in one of my Food Network Magazines and knew immediately that I was going to have to make it.
This was one of those meals that I couldn't stop thinking about. One of those meals where I couldn't wait to sink my teeth into it. One of those meals that you look at it and go... mmmmmmmmmm!!! And, thankfully, one of those meals where it was everything I had imagined! (YES!)
I cooked my meatballs on the grill (in a cast iron skillet) but you can easily do this on the stove top or even in the oven. The key, though, is to not over cook them. Over cook any meatball and it's going to be dry... dry meatballs are no good, even with a yummy mayonnaise!
Asian Meatball Subs with Hoisin Mayonnaise
Adapted from Food Network
- Serves 2-4 -
1 slice white sandwich bread, crusts removed
1 1/2 Tablespoon milk
1 teaspoon low sodium soy sauce
1 pound ground pork
1 large garlic clove, finely minced
1/4 teaspoon ground ginger
1 egg, lightly beaten
2 Tablespoons freshly chopped cilantro
salt and pepper
3 Tablespoons Hoisin
1/4 cup mayonnaise
1 Tablespoons lime juice
1 Tablespoon Sriracha
1 cup coleslaw mix or a mix of shredded green and purple cabbage
1 large baguette, cut into 4 pieces - split open
Tear the sandwich bread into small pieces and place in a large bowl. Toss with the milk and soy sauce. Let stand for 10 minutes. Add the pork, garlic, ginger, egg, cilantro, 1/4 teaspoons sesame oil, 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 26 bite size meatballs and place on a plate or baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
Stir the hoisin sauce, mayonnaise, lime juice, Sriracha, and 1/4 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
In another bowl, toss the coleslaw mix or cabbage with 1/4 teaspoon sesame oil and salt and pepper to taste. Place in refrigerator until ready to use.
Preheat your grill to 350 degrees F. Place a cast iron skillet over the fire, add a small amount of oil. Place the meatballs in the skillet and sear for about 10 minutes. Move the skillet to indirect heat (not directly over the fire) and "bake" them another 15-20 minutes or until cooked through.
Toast the outside and/or inside of the baguettes, smear some hoisin mayo on it, top with meatballs, top with the sesame slaw and cilantro, and serve. Enjoy!
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