Tantalize your taste buds with our delectable Beer-Mi Asian Meatball Subs, an explosion of flavors that will leave you craving for more. These subs are not just ordinary sandwiches; they are a culinary masterpiece that combines the savory goodness of Asian meatballs with the freshness of crisp vegetables, all nestled in a soft and fluffy bun. Each bite is a symphony of textures and flavors, with the tender meatballs taking center stage, complemented by the crunch of cucumbers, the sweetness of carrots, the tanginess of red cabbage, and the aromatic cilantro. The secret weapon in this recipe is the beer-infused marinade, which infuses the meatballs with a subtle hoppy flavor that adds an extra layer of complexity to the dish. Prepare to embark on a味覚の旅, or journey of flavors, as you indulge in these irresistible Beer-Mi Asian Meatball Subs. And don't forget to check out the additional recipes in this article for more tantalizing treats, including the savory Pork and Chive Dumplings, the refreshing Vietnamese Noodle Bowl, and the delightful Spicy Korean Fried Chicken.
Let's cook with our recipes!
MEATBALL BANH MI
This AMAZING step-by-step meatball Banh Mi recipe with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno will surprise and delight your taste buds!
Provided by Sarah
Categories Sandwiches
Time 1h20m
Number Of Ingredients 21
Steps:
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
- While that's going, thoroughly combine all the meatball ingredients in a bowl, and form into meatballs (you should get about 20). Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
- In a separate bowl, combine the mayonnaise and Sriracha. Open up each piece of bread, and spread the Sriracha mayonnaise on each side. Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro. Serve!
Nutrition Facts : Calories 677 kcal, Carbohydrate 47 g, Protein 26 g, Fat 42 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 947 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
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.
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.
PORK MEATBALL BANH MI
I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
- For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
- For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.
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
PORK BANH MI
A quick-and-easy Vietnamese-French sandwich recipe made with pork loin, julienne carrots and red onion.
Provided by Angie McGowan
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Rub 1/2 teaspoon salt, the pepper and five-spice powder on pork loin. Place on cookie sheet.
- Bake uncovered 20 to 30 minutes or until internal temperature of pork is 145°F. Let rest 10 to 15 minutes, then cut into thin slices.
- In small bowl, mix carrots, red onion, garlic, white wine vinegar, sugar and 1/4 teaspoon salt. Cover; set aside.
- Set oven control to broil. Cut baguette in half horizontally. Place on ungreased cookie sheet. Broil with top 4 to 6 inches from heat 1 to 2 minutes or just until lightly browned.
- Slather toasted baguette with mayonnaise. Layer on sliced pork loin, cucumber, cilantro, jalapeño peppers, and onion and carrot mixture. Cut into 4 sandwiches, and serve.
Nutrition Facts : ServingSize 1 Serving
CONTEST-WINNING BAVARIAN MEATBALL HOAGIES
When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They're a guaranteed crowd-pleaser when I serve them as party appetizers, or spooned over crusty rolls and topped with cheese for irresistible sandwiches. -Peggy Rios, Mechanicsville, Virginia
Provided by Taste of Home
Time 3h15m
Yield 12 sandwiches.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours. , Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.
Nutrition Facts : Calories 643 calories, Fat 36g fat (18g saturated fat), Cholesterol 95mg cholesterol, Sodium 1302mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 29g protein.
Tips:
- Mise en Place: Before you start cooking, gather all the ingredients and tools you'll need. This will help you stay organized and prevent any scrambling later on.
- Brown the Meatballs: Browning the meatballs before simmering them in the sauce adds a lot of flavor. Be sure to brown them in batches so that they don't overcrowd the pan and steam instead of browning.
- Use a Dutch Oven or Large Pot: You'll need a large pot or Dutch oven to simmer the meatballs in the sauce. This will give them plenty of room to cook evenly.
- Let the Sauce Simmer: The longer the sauce simmers, the more flavorful it will be. Aim to simmer it for at least 30 minutes, or even longer if you have time.
- Serve the Meatballs Hot: Serve the meatballs hot, over rice or noodles, with your favorite toppings. They're also great for sandwiches or wraps.
Conclusion:
These beer-braised Asian meatballs are a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. The meatballs are tender and flavorful, and the sauce is rich and savory. Serve them over rice or noodles, or use them to make sandwiches or wraps. No matter how you serve them, these meatballs are sure to be a hit!
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