Asian Meatball Sandwiches


For Your Hot Chili Mayo:

2/3 cup Hellman's Mayonnaise
2 chopped scallions
1 Tbs. hot chili sauce
1 Tbs. granulated sugar
1 teaspoon of freshly grated ginger root

For Your Meatballs:

½ lb. pork
½ lb. lean ground beef
4 garlic cloves, minced
3 scallions, chopped
1 Tbs. fish sauce
1 Tbs. hot chili sauce
1 Tbs. granulated sugar
2 tsp. cornstarch
1 tsp. freshly ground black pepper
1 tsp. Kosher salt
1 Tbs. Asian sesame oil

For the Actual Sandwich Part!

1 cup coarsely grated carrots
1 cup shredded purple cabbage
1 cup coarsely grated peeled daikon (Japanese white radish)
¼ cup unseasoned rice vinegar
¼ cup granulated sugar
2 Tbs. freshly squeezed lemon juice
1 teaspoon of Kosher salt
1 Tbs. Asian sesame oil
4 – 10 inch long individual baguettes or 4 – 10 inch long pieces of baguette (cut from 2 baguettes)
¼ cup fresh cilantro, chopped


First, to make the special mayo, combine all ingredients in a small bowl; season with salt and pepper, to taste. Cover and chill.

Then, to make meatballs, line rimmed baking sheet with parchment paper. Gently mix all meatball ingredients together in a large mixing bowl. Using moistened hands, roll each mixture into 1 inch meatballs (approx. 1 Tbs. for each) and place onto prepared baking sheet. Cover with plastic wrap and chill.

Next, for your sandwiches, toss first 6 ingredients in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.

Preheat oven to 300 degrees F. Heat olive oil in a large saute pan over medium-high heat. Add half of meatballs; saute until brown and cook through, turning meatballs often and lowering heat if browning too quickly, approx. 15 minutes. Transfer meatballs to another rimmed baking sheet; place into warm oven. Repeat with remaining meatballs. Cut each baguette horizontally in half. Pull out enough bread from each half to leave ½ inch thick shell. (This bread can be crumbled and added to meatball mixture, if desired.) Spread hot chili mayo over each bread shell. Arrange chopped cilantro over mayo. Fill each with desired amount of meatballs. Drain pickled vegetables, place on top of meatballs. Press on baguette tops and serve at once.
These are yum, yum! Ralph