Wednesday, January 20, 2016

Spicy meatball sandwich

An alternative to the usual Italian-style meatball subs. This one delivers a kick of flavor and the comforts of pan-fired meatballs.

1 lb ground turkey
2 tbsp cilantro leaves
1 scallion
3 cloves garlic
1 tbsp fish sauce
1 tbsp sriracha
2 tsp sugar
1 tbsp corn starch
black pepper

sourdough rolls

0.25 cup mayo
2 tbsp sriracha
1 jalapeno

3 carrots
1 tbsp sugar
0.25 tsp salt
1.5 tbsp vinegar
1 tsp sesame oil

Mix the turkey with the chopped cilantro, minced scallion, minced garlic, fish sauce, sriracha, sugar, corn starch and salt and pepper to taste.

Julienne the carrots. Toss with the sugar, salt, vinegar and oil mixture. Can mince in some cilantro leaves.

Mix the mayo with the sriracha and the minced jalapeno.

Shape the meatballs and transfer to freezer for 20 minutes. Fry them in a shallow pan of oil on medium-high heat until golden brown outside. Remove onto paper towels and allow to drain any excess oil off.

Take the sourdough rolls, cut them in halves and crisp them up in a toaster. Spread the sriracha mayo on them. Add the meatballs and top with the carrot salad. Serve.

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