Turn lunch or dinner up a notch with a new twist on the meatball sub. These Asian-inspired subs are topped with bean sprouts and feature a delicious hoisin mayonnaise that everyone will love. This recipe makes enough to make four subs, for a night when the basic meatball sub is just not enough.
You will need:
• 4 pieces of baguette, each 7 inches long and split open
• 1 ¼ pounds ground pork
• 1 cup bean sprouts
• ½ cup hoisin sauce
• 1/3 cup water chestnuts, drained, then rinsed and chopped
• 1/3 cup chopped cilantro
• ¼ cup mayonnaise
• 1 slice sandwich-style white bread
• 1 large egg, beaten lightly
• 5 scallions, with green and white parts separated
• 3 large cloves of garlic, finely grated
• 3 to 4 tablespoons of Asian garlic-chili sauce
• 2 ½ tablespoons fresh lime juice
• 1 ½ tablespoons milk
• 1 tablespoon (approx. a 2-inch piece) peeled ginger, finely grated
• 1 ½ teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• Fresh ground black pepper
• Kosher salt
• Vegetable or peanut oil, for frying
• Large bowl
• Medium bowl
• Small bowl
• Bowl filled with ice water
• Baking sheet
• Plastic wrap
• Paper towels
• Large, wide saucepan
• Deep-fry thermometer
Step 1: Rip the slice of white bread into small pieces. Put it in the large bowl and toss it with soy sauce and milk. Allow this to stand for 10 minutes.
Step 2: In the meantime, mince the white parts of the scallions. Cut the green parts into thin strands, each 2 inches long. Put these strands into a bowl filled with ice water and refrigerate them while making the meatballs.
Step 3: Add the pork, scallion whites, ginger, garlic, egg, water chestnuts, cilantro, 1 ¼ teaspoons salt, ½ teaspoon pepper, and 1 teaspoon sesame oil to the bowl containing the bread. Mix the ingredients until they are combined. Form gently to create 16 meatballs, each about the size of a golf ball. Place the meatballs on the baking sheet. Cover the sheet with plastic wrap and put it in the refrigerator for between 1 and 4 hours.
Step 4: In the medium bowl, stir the mayonnaise, hoisin sauce, garlic-chili sauce, remaining ½ teaspoon of sesame oil, and 1 ½ tablespoons of lime juice. Cover the bowl with plastic wrap and refrigerate until serving.
Step 5: Heat approximately 1 ½ inches of the peanut oil in the saucepan on medium heat until the temperature on a deep-fry thermometer is 350 degrees Fahrenheit. Add meatballs in batches and cook them, occasionally turning, about 8 to 10 minutes or until cooked through and browned. Transfer the meatballs to a plate lined with paper towels for draining.
Step 6: Drain scallion greens and then toss them with the remaining 1 tablespoon of lime juice, pinch of salt, and bean sprouts in the small bowl.
Step 7: Spread the mayonnaise from Step 4 inside each baguette piece. Fill the baguette with meatballs and top it with the sprout-scallion mixture from Step 6.