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Wednesday, February 9, 2011

Recipe for Asian Meatball Subs With Hoisin Mayonnaise

In the post below, I talked about Asian-style meatball subs I made for the Superbowl. Here is the recipe courtesy of the Food Network magazine, or you can search for it on to see pictures of their finished product along with reviews and comments. Enjoy!
 Cook Time: 30 mins          Level: Intermediate          Yield: 4 Servings


  • 1 slice white sandwich bread
  • 1 1/2 tablespoons milk
  • 1 teaspoon soy sauce
  • 5 scallions, white and green parts separated
  • 1 1/4 pounds ground pork
  • 3 large cloves garlic, finely grated
  • 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
  • 1/3 cup water chestnuts, drained, rinsed and chopped
  • 1 large egg, lightly beaten
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 teaspoons toasted sesame oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup hoisin sauce
  • 1/4 cup mayonnaise
  • 2 1/2 tablespoons fresh lime juice
  • 3 to 4 teaspoons Asian chili-garlic sauce
  • Peanut or vegetable oil, for frying
  • 1 cup bean sprouts
  • 4 7-inch-long pieces baguette, split open


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

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 11/2 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.

Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. 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.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Photographs by Con Poulos

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