Asian Meatball Subs with Hoisin Mayonnaise

1
Brandy Bender

By
@MisDisturbed19

Sounds so yummy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Cook:
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
  • 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

How to Make Asian Meatball Subs with Hoisin Mayonnaise

Step-by-Step

  1. Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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