Asian Meatball Subs
My all-time favorite sub sandwich: Asian Meat Ball Subs. Talk about tons of flavor - the Asian ingredients are out of this world. I like how the Sweet Chili Mayo is similar to a Hoisin Aioli recipe that is also delish with these meatballs, as well.
Servings: 4 subs
Chef Alli
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Ingredients
Sweet Chili Mayo
- 2/3 cup Hellman’s mayonnaise may substitute Greek yogurt, if preferred
- 2 scallions chopped
- 1 Tbs. sweet chili sauce or to taste
- 1 tsp. sriracha sauce or to tasate
- 1 Tbs. granulated sugar
- 1 tsp. freshly grated ginger root
Asian Meatballs
- ½ lb. ground pork
- ½ lb. lean ground beef
- 4 garlic cloves crushed
- 3 scallions, green and white parts both chopped
- 1 Tbs. fish sauce
- 1 Tbs. chili sauce
- 1 tsp. srircha sauce or to taste
- 1 Tbs. granulated sugar
- 2 tsp. cornstarch
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 1 Tbs. Asian sesame oil
Asian Slaw
- 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 hoagie buns
Instructions
Make the Sweet Chili Mayo
- To make the Sweet Chili Mayo, combine all the ingredients in a small bowl; cover and chill while you prepare the meatball and slaw.
Prepare the Hoagie Buns
- Slice each hoagie bun horizontally in half. Pull out enough bread from each half to leave a ½-inch thick shell; spray each half with nonstick spray, then toast the until golden brown.
Make the Meatballs
- To make the meatballs, line a rimmed baking sheet with parchment paper; spray the parchment with nonstick spray. Preheat the oven to 425 degrees F.
- Gently combine all the meatball ingredients together in a large mixing bowl. Using moistened hands, roll the meat mixture into 1-inch meatballs (approx. 1 Tbs. for each), placing them onto prepared baking sheet, about 1-inch apart. Cook the meatballs, uncovered, on the center oven rack for 20-25 minutes or to desired your preferred doneness.
Make the Slaw
- While the meatballs are cooking, prepare the slaw. In a mixing bowl, toss the carrots, cabbage, and shredded daikon together. Prepare the dressing by whisking together vinegar, sugar, lemon juice, salt, sesame oil and cilantro; pour the prepared dressing over the slaw vegetables in the bowl; toss well.
Assemble the Asian Meatball Subs
- To prepare the meatball subs, spread the Sweet Chili Mayo over each toasted bun; using a slotted spoon, top with the Asian slaw. Nestle the meatballs into the slaw, then top the meatballs with a dollop or two of the Sweet Chili Mayo. Add a bun on top, or eat the subs as an open-face sandwich.
Notes
The components of this recipe can be made ahead, then assembled when you are ready to eat. The meatballs will just have to be re-heated a bit.
To make this a low-carb recipe, omit the buns and serve the slaw in a bowl, topped with the meatballs and the Sweet Chili Mayo on top.
Yep, there are lots of Asian ingredients needed for this recipe, but when they are combined together, the flavors are out of this world! Also, the ingredients you need for this recipe will last a long time - you will be able to make lots of Asian foods before having to restock.
Fish sauce is an Asian condiment. It is a savory ingredient made from fermented fish and salt, and has a very strong and weird odor. Don't be put off by this - fish sauce makes delicious marinades and sauces. Fish sauce is also called nuoc mam and you'll find it in the Asian section of your favorite grocer.
If you're concerned about calories and fat (and who isn't, right?), Greek yogurt is a great substitute for mayonnaise or sour cream. If the Greek yogurt is too tangy for you or your family, use half Green yogurt and half mayonnaise.
A daikon is a Japanese radish. It looks like a big white carrot and you'll find it in the Asian section of the produce department at your local grocer. If you can't find a Daikon in your neck of the woods, substitute regular radishes in the slaw.
Nutrition
Calories: 690kcalCarbohydrates: 69gProtein: 29gFat: 33gSaturated Fat: 8gCholesterol: 82mgSodium: 2145mgPotassium: 689mgFiber: 4gSugar: 30gVitamin A: 5863IUVitamin C: 31mgCalcium: 70mgIron: 13mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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