Asian Meatball Subs with Hoisin Mayonnaise

Brandy Bender


Sounds so yummy!


★★★★★ 1 vote

1 Hr


  • 1 slice
    white sandwich bread
  • 1 1/2 Tbsp
  • 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
  • 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


  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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