Asian Meatball Subs with Hoisin Mayonnaise

I’ve had these subs on my list to try for quite a while. I kept putting off making them, though, because they just sounded too complicated, and the ingredient list is about a mile long. If you look at my blog, you’ll notice that I tend to favor the quick-and-easy type of cooking, and these sounded like something I just didn’t to have the time to make.

They also sounded absolutely delicious, though, so I decided to put them on the menu on a weekend day since I typically have more time to devote to cooking on the weekends. And although they did take more time to prep and cook than the meals I usually make, I assure that they were absolutely worth it. The meatballs are amazing! They have a wonderful spicy flavor and the perfect balance of textures. The bean sprout topping is crunchy and tangy and something that I would gladly munch on all by itself -- which is what both of my boys ended up doing, actually. Those two love bean sprouts, weirdly.

I did adapt the recipe a bit, just because I thought that parts of the original recipe were needlessly complicated. Why chill and then fry the meatballs when you can bake them right away with much less mess (and save some calories, too)? Also, I’m sorry, but 1/2 cup of hoisin sauce is just TOO MUCH for me -- so I used way less, probably half the amount.

These were really, really good, and a nice change of pace from the meals we typically have.

Asian Meatball Subs with Hoisin Mayonnaise
adapted from Food Network

1 slice white sandwich bread
1 1/2 tablespoons milk
1 teaspoon soy sauce
1 pound ground pork
3 scallions, minced
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 plus 1 tablespoon chopped fresh cilantro, divided
1 1/2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1/2 cup mayonnaise
2 1/2 tablespoons fresh lime juice, divided
3 to 4 teaspoons Asian chili-garlic sauce
1 cup bean sprouts
4 hoagie rolls, split open and toasted, if desired

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and spray with cooking spray.

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

3. Meanwhile, add the pork, scallions, 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.

4. Arrange the meatballs on prepared baking sheet. Bake for about 20 minutes, or until meatballs are cooked through.

5. While meatballs are cooking, stir together the hoisin sauce, mayonnaise, 1 1/2 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.

6. When ready to serve, toss the bean sprouts with the remaining 1 tablespoon cilantro and 1 tablespoon lime juice with a pinch of salt. Spread the hoisin mayonnaise on the inside of the hoagie rolls, then fill with the meatballs and top with the sprouts.