WEEKDAYS 1e|12c|p

Asian Chicken Meatball Sub

Clinton Kelly
|
Servings: 4
|
moderate
|
30 to 45 min

This lightened up meatball sub will be your new favorite!


  • Ingredients
  • step-by-step directions
Ingredients
For the Meatballs:
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons ginger (peeled, grated)
  • 2 cloves garlic (peeled, minced)
  • 1/4 teaspoon red pepper flakes
  • 1 pound ground chicken
  • 1/2 yellow onion (peeled, grated)
  • 1 cup panko bread crumbs
  • 1 egg (beaten)
  • 1/2 8- ounce can water chestnuts (drained, chopped)
  • Kosher salt and freshly ground black pepper
For the Slaw:
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon olive oil
  • 1/4 head iceburg lettuce (cored, shredded)
  • 1/2 seedless or english cucumber (julienned)
  • 1/2 cup cilantro leaves (roughly chopped)
  • 1/2 cup scallions (root end removed, sliced on the bias)
  • Kosher salt and freshly ground black pepper
For the Buns:
  • 2 tablespoons unsalted butter (softened)
  • 4 sesame seed topped split top hot dog buns (toasted)
Directions
  • For the Meatballs: Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  • In a small bowl, combine the hoisin sauce, soy sauce, 2 tablespoons of seasoned rice wine vinegar, 2 tablespoons of sesame oil, ginger, garlic and red pepper flake. Whisk until fully combined and set aside.
  • In a large bowl, add the ground chicken, onion, panko bread crumbs, egg, water chestnuts and half of the sauce mixture. Season with salt and freshly ground black pepper. Mix with a rubber spatula or wooden spoon until fully combined.
  • Using a small ice cream scoop or a tablespoon, form 24 1 3/4-inch meatballs and place onto the prepared sheet tray. Once all meatballs are formed, brush with the remaining sauce.
  • Place in the oven and cook for 12 minutes, until the meatballs are cooked through.
  • For the Slaw: In a medium bowl, whisk together the seasoned rice wine vinegar, sesame oil and olive oil. Season with Kosher salt and freshly ground black pepper. Add the lettuce, cucumbers, cilantro and scallions, toss to combine.
  • For the Buns: Preheat a griddle to medium high heat. Slice 1/8-inch off of each side of the bun and discard excess. Brush exposed sides with
  • butter and place on the griddle, toasting until golden brown, about 1-2 minutes per side. Repeat with remaining buns.
  • To Assemble: Place 3 meatballs in each bun, drizzle with a little of the remaining sauce and top with the slaw.
  • Tip: Smash any leftover meatballs and use as the protein in an Asian stir fry!
Similar categories: Asian Sandwiches

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