Asian Meatball Subs with Hoisin Mayonnaise

Recipe Rating:	1 Rating5
Categories:	Breads, Asian, Vegetables, For Kids, Pork, Chili
Keywords:	peanut, Ginger, Garlic, sauce, sesame, sprouts, lime, white, pepper, milk, cilantro, juice, black, oil, ground, salt, soy, Bean, kosher, scallions, Egg, mayonnaise, hoisin, cloves, Water, Chestnuts, baguette, grlic
Serves:	4
Cook Time:	1 Hr

Ingredients

1 slice	white sandwich bread
1 1/2 Tbsp	milk
1 tsp	soy sauce
5	scallions, white and green, parts seperated
1 1/4 lb	ground pork find more delicious recipes at www.porkbeinspired.com
3 large	garlic cloves, finely grated
1 Tbsp	ginger, peeled and finely grated (about a 2 inch piece)
1/3 c	water chestnuts, drained, rinsed, and chopped
1 large	egg, lightly beatened
1/3 c	cilantro, fresh, chopped
1 1/2 tsp	toasted sesame oil
	kosher salt and freshly ground pepper
1/2 c	hoisin sauce
1/4 c	mayonnaise
2 1/2 Tbsp	fresh lime juice
4 Tbsp	asian chili-garlic sauce
	peanut or vegetable oil, for frying
1 c	bean sprouts
4	7-inch-long pieces baguette, split open

Pinched by ono123, and 35 more.

Brandy Bender

Well Seasoned

Gardena, CA (pop. 58,829)

MisDisturbed19

Member Since Apr 2011

Brandy's Notes:

Sounds so yummy!

Directions

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the white scallions, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoon salt and 1/2 teaspoon pepper to a bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 1 1/2 tablespoons lime juice, the chili-garlic sauce, and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inchs peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the green scallions and toss with bean sprouts, the remaining 1 tablespoon lime juice, and a pinch of salt in a bowl. Spread hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.