Beer Mi Asian Meatball Subs

READY IN: 50mins

INGREDIENTS

  • Pickled Topping
  • 14 cup unseasoned rice vinegar
  • 14 cupsugar
  • 1cup coarsely grated carrot
  • 1cup thinly sliced cucumber
  • Meatballs
  • 1lbground pork
  • 13 cupplain breadcrumbs
  • 1tablespoonlager beer
  • 1tablespoon sriracha garlic sauce
  • 1tablespoonsoy sauce
  • 12 teaspoonsalt
  • 1egg, slightly beaten
  • Sauce
  • 34 cupketchup
  • 12 cuplager beer
  • 14 cuphoney
  • 2tablespoonssoy sauce
  • 1tablespoon sriracha garlic sauce
  • Sandwiches
  • 2French baguettes (18-inches each)
  • 24largefresh cilantro stems
  • 1jalapeno, sliced thin(optional)
  • NUTRITION INFO

    Serving Size: 1 (267) g

    Servings Per Recipe:6

    Calories: 438.6

    Calories from Fat 159 g 36 %

    Total Fat 17.7 g 27 %

    Saturated Fat 6.4 g 32 %

    Cholesterol 85.5 mg 28 %

    Sodium 1256 mg 52 %

    Total Carbohydrate48.9 g 16 %

    Dietary Fiber 1.7 g 6 %

    Sugars 29.1 g 116 %

    Protein 19.2 g 38 %

    DIRECTIONS

  • In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.
  • Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
  • In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.
  • Bake 25 to 30 minutes or until meatballs are no longer pink in center.
  • Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add hot meatballs to warm sauce; stir to coat.
  • To make each sandwich, cut each baguette into 3 (6-inch) pieces. Split each piece in half. Place meatball mixture on bottom half of each baguette piece. Using slotted spoon top with carrot-cucumber mixture. Add cilantro sprigs And jalapeno slices to taste;  place over with baguette tops.
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