CraigC
Guru
This recipe came from a BA magazine, but I don't remember the month and year of the issue. We skip the bread sometimes and make lettuce wraps or cups. I always double or triple the meatball recipe.
Ingredients
Hot Chili Mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
Meatballs
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Sandwiches
2 cups coarsely grated carrots
2 cups coarsely grated, peeled daikon or radishes (unpeeled)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
Directions
Hot Chili Mayo
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
Meatballs
1) Line rimmed baking sheet with foil or parchment paper.
2) Gently mix all ingredients in large bowl.
3) Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. I use a 1", quick release scoop.
4) Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Sandwiches
1) Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
2) Preheat oven to 300°F.
3) Heat sesame oil in large skillet over medium-high heat.
4) Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
5) Transfer meatballs to another rimmed baking sheet. Place in oven.
6) Repeat with remaining meatballs.
7) Cut each baguette or baguette piece horizontally in half.
8) Pull out enough bread from each bread half to leave 1/2-inch-thick shell.
9) Spread hot chili mayo over each bread shell.
10) Arrange jalapeños, then cilantro, in bottom halves.
11) Fill each with 1/4 of meatballs.
12) Drain pickled vegetables; place atop meatballs.
13) Press on baguette tops and enjoy!
Ingredients
Hot Chili Mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
Meatballs
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Sandwiches
2 cups coarsely grated carrots
2 cups coarsely grated, peeled daikon or radishes (unpeeled)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
Directions
Hot Chili Mayo
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
Meatballs
1) Line rimmed baking sheet with foil or parchment paper.
2) Gently mix all ingredients in large bowl.
3) Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. I use a 1", quick release scoop.
4) Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Sandwiches
1) Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
2) Preheat oven to 300°F.
3) Heat sesame oil in large skillet over medium-high heat.
4) Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
5) Transfer meatballs to another rimmed baking sheet. Place in oven.
6) Repeat with remaining meatballs.
7) Cut each baguette or baguette piece horizontally in half.
8) Pull out enough bread from each bread half to leave 1/2-inch-thick shell.
9) Spread hot chili mayo over each bread shell.
10) Arrange jalapeños, then cilantro, in bottom halves.
11) Fill each with 1/4 of meatballs.
12) Drain pickled vegetables; place atop meatballs.
13) Press on baguette tops and enjoy!
