I have been wanting to try this Asian meatball sub for quite some time now. However, most of the recipes I make come from some other kind of inspiration or knowledge that I have already learnt. But to be honest, when it comes to ideas that just come into my head I get a little hesitant. I start thinking “will that work?” or “will it be good enough?” etc. So I have been learning to trust myself a bit more lately and to be a bit more daring with my recipe development. And I was super happy that this sub turned out so dang well, because when you think about a classic Italian-American dish, but instead infuse those balls with Asian inspired flavours. I feel like that can only go so well, or so wrong.
Also, I think I have found my new love. And it’s Japanese mayonnaise (known as Kewpie). I could put that sucker on anything, salads, sushi and of course in the case, meatballs. I will literally go and buy sushi just so I can use the Japanese mayo. It just blends with other ingredients so nicely. But I think that blend is the key word because the only time it becomes unpleasant is when you use too much of it. I wouldn’t use it to dunk my chips in, normal mayo or tartar sauce definitely wins that battle. But Kewpie just has this interesting flavour and I can’t quite put my finger on what it is.
By the way, I know what some of you may be asking, and to be honest, I very rarely know the answer. And it’s “is it better than the original sub?” And like I said, it is hard to give a definite yes or no, it’s just different. Besides it’s not like I have been to New York before, so, unfortunately, I have never got the chance to have the real deal when it comes to an authentic Italian inspired meatball sub. But what I will say, is that it works just as well. It has all the elements, the sweet, the tang, the Japanese mayo, which just makes it taste so much better and I can’t even explain why.
So there you have it, thank you so much for reading this, much love to you. Finally, I am going super healthy and hittin you up with seared Tuna with mixed greens. So get pumped for that! See you soon.
Asian Meatball Sub
- makes four 6 inch subs
- 1 large or 2 small carrot/s
- ½ a cucumber
- 2-3 radishes washed
- ¼ cup of water
- ¼ cup of rice wine vinegar
- A pinch of salt
- ¼ cup of brown sugar
- 1 kg of pork mince
- ¼ cup of breadcrumbs
- 1 egg
- 3 cloves garlic peeled and chopped finely
- A thumb sized piece of ginger peeled and chopped finely
- ½ a cup of flour
- 3 tablespoons of vegetable oil
- 2 foot long rolls cut into 6 inch subs
- A bunch of coriander leaves roughly chopped
- A pinch of chilli flakes
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon of Cornflour/cornstarch
- ¼ cup dark brown sugar
- Japanese Mayo Kewpie
- Salt for seasoning
- Peel the carrot, then get your cucumber, slice it in half length-ways and the use a spoon to scoop out the core. From there cut the carrot and cucumber into little matchsticks (julienne). Slice the radishes, then put all your chopped veg in a bowl.
- Put the water, rice wine vinegar, a pinch of salt and your sugar in a pot then bring to a boil on the stove. As soon as the mixture is boiling, turn the heat off. Pour into the bowl with the veg. Give everything a good mix and set aside.
- Put your pork, your breadcrumbs, your egg, half of your finely chopped garlic and half of your finely chopped ginger in a bowl. Then mix together with your clean hands until well combined.
- Roll into golfball sized meatballs.
- Put your flour in a large bowl with a good pinch of salt and mix together. Add your meatballs about 4-5 at a time and toss/roll in the flour until well coated. Quickly shake off the excess flour and transfer to a plate or board.
- Get a large frying pan on medium-high heat, then add 2 tablespoons of your vegetable oil. Add your meatballs and a good pinch of salt and start frying them off, giving them a nice colour all over. Cook them for 10 minutes turning every couple of minutes, then cover with a lid and cook for another 3-5 minutes, making sure you turn the meatballs at least once so they don't burn. Transfer the meatballs to a large bowl.
- Put your pan back on the heat and turn the heat on the stove down to about medium flame. Mix your cornflour with the same quantity of water in a bowl or container.
- Add 1 tablespoon of your veg oil and then add your garlic, ginger and a pinch of chilli flakes and fry for about half a minute (be careful not the burn the ingredients). Next, add your soy sauce, rice wine vinegar, brown sugar, your watery cornflour mixture and about 1-2 tablespoons of water and stir through.
- Let the mixture simmer for about half a minute, turn the heat off then add your meatballs back in the pan and coat them in the glaze.
- Use a knife to open up your sub rolls. Preheat a griddle pan or frying pan on medium heat and toast the inside of the bread till it develops a nice golden colour.
- Once your bread has been toasted, put your meatballs on the bottom half of your sub, add a squeeze of your Japanese mayo, drain your pickled veg and add some of those on top then finish it off with your coriander leaves.
- Serve with some chips or a salad and enjoy your Asian Meatball sub.
- Make sure you don't overcrowd the pan with your meatballs. If your pan can't fit all of your meatballs, cook them in 2 batches.