Asian Meatball Subs with Hoisin Mayonnaise
- 1 slice
- white sandwich bread
- 1 1/2 Tbsp
- 1 tsp
- soy sauce
- scallions, white and green, parts seperated
- 1 1/4 lb
- ground pork
- 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
- 2 1/2 Tbsp
- fresh lime juice
- 4 Tbsp
- asian chili-garlic sauce
- peanut or vegetable oil, for frying
- 1 c
- bean sprouts
- 7-inch-long pieces baguette, split open
How to Make Asian Meatball Subs with Hoisin Mayonnaise
- 1Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
- 2Meanwhile, 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.
- 3Stir 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.
- 4Heat 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.
- 5Drain 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.