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Tuesday, July 16, 2013

Chef Alli’s Asian Meatball Subs

My all-time favorite sub sandwich - tons of flavor and gorgeous presentation! Yes, lots of ingredients, it seems, but totally worth the effort.  I have no doubt that you will be creating this recipe again and again – it’s truly a keeper. 

Hot Chili Mayo
2/3 cup Hellman’s mayonnaise (I usually sub Greek yogurt instead)
2 scallions, chopped
1 Tbs. hot chili sauce (or to taste)
1 Tbs. granulated sugar
1 tsp. freshly grated ginger root

½ lb. ground pork
½ lb. lean ground beef
4 garlic cloves, minced
3 scallions, chopped
1 Tbs. fish sauce
1 Tbs. hot chili sauce
1 Tbs. granulated sugar
2 tsp. cornstarch
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 Tbs. Asian sesame oil

1 cup coarsely grated carrots
1 cup shredded purple cabbage
1 cup coarsely grated peeled daikon (Japanese white radish, or substitute red radishes)
¼ cup unseasoned rice vinegar
¼ cup granulated sugar
2 Tbs. freshly squeezed lemon juice
1 tsp. kosher salt
1 Tbs. Asian sesame oil
¼ cup fresh cilantro, chopped

4 – 10 inch long individual baguettes  or hoagie buns

To make mayo, combine all ingredients in a small bowl; season with salt and pepper, to taste.  Cover and chill.

To make meatballs, line rimmed baking sheet with parchment paper; spray parchment with nonstick spray.  Gently mix all meatball ingredients together in a large mixing bowl. Using moistened hands, roll each mixture into 1 inch meatballs (approx. 1 Tbs. for each) and place onto prepared baking sheet; cover with plastic wrap and chill until ready to use.

To prepare slaw, toss carrots, cabbage, and daikon together in a medium bowl; prepare a dressing by whisking together vinegar, sugar, lemon juice, salt, sesame oil and cilantro; pour over vegetables. Let stand at room temperature for 1 hour, tossing occasionally.

Preheat oven to 425 degrees F. Remove meatballs from refrigeration and let sit for 20-30 minutes to come to room temperature.  Roast meatballs, uncovered, for 20-25 minutes or to desired doneness.  Cut each baguette horizontally in half.  Pull out enough bread from each half to leave ½ inch thick shell; spray each half with nonstick spray, then toast prepared baguettes until golden brown.  To prepare subs, spread hot chili mayo over each baguette, top with slaw (you may need to drain slaw a bit), then meatballs.  We often eat these as open-face subs, but if you prefer, add baguette tops.   

Now You're Cookin',
Chef Alli