BANH MI SKEWERS
I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving., In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls., In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally., Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.
Nutrition Facts : Calories 336 calories, Fat 24g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 416mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
MEATBALL SUBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 subs
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
- Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
- Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
- For the rolls: Turn the oven temperature down to 375 degrees F.
- Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
- Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
- Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.
BEER MI ASIAN MEATBALL SUBS
Say hello to Beer Mi, a spicy, beer-spiked meatball sub inspired by the Banh Mi, a popular Vietnamese sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.
- Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.
- Bake 25 to 30 minutes or until meatballs are no longer pink in center.
- 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.
- 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.
Nutrition Facts : Calories 620, Carbohydrate 94 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1870 mg, Sugar 37 g, TransFat 0 g
ASIAN MEATBALL SUBS WITH HOISIN MAYONNAISE
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
- Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
- Add the scallion 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.
- 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.
- Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. 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.
- 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.
BEER MI ASIAN MEATBALL SUBS
From Betty Crocker: An easy way to form meatballs is to use a small cookie/ice cream scoop to shape.
Provided by gailanng
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.
- Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.
- Bake 25 to 30 minutes or until meatballs are no longer pink in center.
- 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.
- 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 jalapeno slices to taste; place over with baguette tops.
Nutrition Facts : Calories 438.6, Fat 17.7, SaturatedFat 6.4, Cholesterol 85.5, Sodium 1256, Carbohydrate 48.9, Fiber 1.7, Sugar 29.1, Protein 19.2
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