We all have our creature comforts and creating new ways to
prepare hamburger is a favorite of mine. I think it’s because I’m passionate
about letting people know you can turn plain hamburger in mouth-water meals.
Today’s recipe would fall in the “savoring every bite” category - BBQ Meatball
Subs.
I warn you, these spicy, beer-spiked meatball subs can be
messy sandwiches to eat. But don’t you think those are usually the best?
 |
| BBQ Meatball Sub |
Ingredients:
Meatballs
·
1 lb. ground beef
·
1/3 cup plain bread crumbs
·
1 tablespoon of your favorite lager beer
·
1 tablespoon sriracha sauce
·
1 tablespoon soy sauce
·
1/2 teaspoon salt
·
1 egg, slightly beaten
Pickled Topping
·
1/4 cup unseasoned rice vinegar
·
1/4 cup sugar
·
1 cup coarsely grated carrots
·
1 cup thinly sliced cucumber
Sauce
·
3/4 cup ketchup
·
1/2 cup lager beer
·
1/4 cup honey
·
2 tablespoons soy sauce
·
1 tablespoon sriracha sauce
Sandwiches
·
2 baguettes (18-inches each)
·
24 large fresh cilantro sprigs
Preparation:
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.
Happy Cooking
☺
