Now this is something I can see myself doing.

Another thing I can see myself doing is making these Asian Meatball Subs With Hoisin Mayonnaise again really soon.

This was one of the best meatball sandwiches I have EVER had.

Think soy sauce, ginger, green onion, cilantro, garlic and sesame oil…classic Asian flavors, with the added crunch of water chestnuts. And that Hoisin Mayo is soooo goood.

Asian Meatball Subs With Hoisin Mayonnaise

Ingredients:

1 slice white sandwich bread
1 1/2 tablespoons milk
1 teaspoon soy sauce
5 green onions, white and green parts separated
1 1/4 pounds ground pork
3 large cloves garlic, minced
1 tablespoon finely grated peeled ginger (about a 2-inch piece)
1/3 cup water chestnuts, drained and chopped
1 large egg, lightly beaten
1/3 cup chopped fresh cilantro
1 1/2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
1/2 cup hoisin sauce
1/4 cup mayonnaise
2 1/2 tablespoons fresh lime juice
3 to 4 teaspoons Asian chili-garlic sauce
Peanut or vegetable oil, for frying
1 cup bean sprouts
4 (7-inch-long) pieces baguette, split open

Directions:

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

2. Mince the white portion of the green onions. Cut the green portion into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

3. Add the green onion whites, pork, 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. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

4. Stir the hoisin sauce, mayonnaise, 11/2 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.

5. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until very hot. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

6. Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Serves 4

Recipe from Food Network Magazine

This is a beautiful song. The whole album is quite special.

Check out Jackson Hall on Bandcamp where you can get his music.

Cheers!