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.
2/3cupHellman’s mayonnaisemay substitute Greek yogurt, if preferred
1Tbs.sweet chili sauceor to taste
1 tsp. sriracha sauceor to tasate
1tsp.freshly grated ginger root
½lb.lean ground beef
3scallions, green and white parts both chopped
1 tsp. srircha sauce or to taste
1tsp.freshly ground black pepper
1Tbs.Asian sesame oil
1cupcoarsely grated carrots
1cupshredded purple cabbage
1cupcoarsely grated peeled daikonJapanese white radish, or substitute red radishes
¼cupunseasoned rice vinegar
2Tbs.freshly squeezed lemon juice
1Tbs.Asian sesame oil
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.
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.
Course: Main Course
Keyword: how to make meatball subs from scratch, What are Asian meatballs made of