• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Beer Mi Asian Meatball Subs

  • 6servings
  • 80minutes
  • 620calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsCopper, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup unseasoned rice vinegar

  2. 1/4 cup sugar

  3. 1 cup coarsely grated carrots

  4. 1 cup thinly sliced cucumber

  5. 1 lb ground pork

  6. 1/3 cup Progresso® plain bread crumbs

  7. 1 tablespoon lager beer, such as a Boston lager

  8. 1 tablespoon soy sauce

  9. 1/2 teaspoon salt

  10. 1 egg, slightly beaten

  11. 3/4 cup ketchup

  12. 1/2 cup lager beer, such as a Boston Lager

  13. 1/4 cup honey

  14. 2 tablespoons soy sauce

  15. 1 tablespoon sriracha sauce

  16. 2 baguettes (18-inches each)

  17. 24 large fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.

  2. Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.

  3. In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.

  4. Bake 25 to 30 minutes or until meatballs are no longer pink in center.

  5. 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.

  6. 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 baguette tops.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback