Asian Meatball Sandwich
directions
- In a large bowl mix together the bulk sausage, fresh ginger and 1 to 2 tablespoons Sriracha sauce based on your “heat” tolerance. Form into 16 meatballs. Chill, covered for 10 minutes.
- Preheat oven to 375 degrees. Line a sheet pan with aluminum foil. Add chilled meatballs to sheet pan in a single layer and drizzle them with 2 tablespoon toasted sesame oil. Bake for about 20 minutes or until well done and browned. Don’t drain the meatballs, all the juices make for a better more flavorful sandwich.
- While meatballs are cooking, make the chili mayo. Mix together in a small bowl the mayonnaise, red pepper flakes and red pepper jelly. Taste and adjust flavors to your liking.
- Generously smear each bun with chili mayonnaise. Add a bit of the shredded carrots and cucumbers and then 4 meatballs to each bun and top with more of the shredded carrots, shredded cucumbers and a sprinkling of cashews and sliced red chilies.
4
servings
20 min
prep time
20 min
cook time
ingredients
1 lb Swaggerty’s Farm Sausage
2 Tbsps. grated fresh ginger
1 to 2 Tbsp. Sriracha Hot Chili Sauce + more for serving
2 Tbsp. toasted sesame oil
4 white bread Hoagie-type rolls split down the middle from the top, or split top hot dog buns
1 large carrot, peeled and shredded
1/2 English cucumber, seeded & shredded
A few small fresh red chili peppers, thinly sliced
1/2 cup chopped cashews
1/2 cup mayonnaise
1/2 tsp. red pepper flakes
1 Tbsp. red pepper jelly
Level of complexity
Easy
Ingredients
12
Special kitchen tools
N/A
Pairs well with
Salad, seasonal fruit, greens
to serve
Serve with small bowls of any remaining carrots, cucumbers, red chilies, cashews and Sriracha sauce.
Any of our sausage works great for this recipe, but we love using our classic Premium All Natural Sausage for this recipe.
