Recipe adopted from Food Network Magazine.
|Image by Con Poulos via Food Network Magazine|
1 slice white bread
1 1/2 tablespoons milk
1 teaspoon soy sauce
1 1/4 pounds ground pork
3 large garlic cloves, minced
1 tablespoon ginger, peeled and finely grated
1/3 cup water chestnuts, drained, rinsed, and finely chopped
1 large egg, lightly beaten
1/3 cup fresh cilantro, chopped
1 1/2 teaspoons toasted sesame oil, divided
1 1/4 teaspoons Kosher salt and 1/2 teaspoon freshly ground black pepper
1/2 cup hoisin sauce
1/4 cup mayonnaise
2 1/2 tablespoons fresh lime juice, divided
3 teaspoons Asian chili-garlic sauce
1 cup bean sprouts
Fresh baguette (enough for 4 subs)
Tear the bread into small pieces, and combine with the milk and soy sauce in a large bowl. Mince the scallion whites, and cut the remaining scallion greens into 2-inch long strands. Store the strands in some ice water until you are ready to serve.
Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, salt, and pepper to the bread mixture, and gently mix until combined. Form roughly 2-inch diameter meatballs, transfer to a 9x13 pan, cover with plastic wrap, and store in the refrigerator for at least an hour.
For the sauce, whisk together the hoisin sauce, mayonnaise, 1 1/2 tablespoons lime juice, and Asian chili-garlic sauce. Again, cover with plastic wrap and store for later.
Bake the meatballs at 375° F for 20-30 minutes, or until lightly browned and cooked through. You'll probably want to flip meatballs halfway through to get some texture on both sides.
While the meatballs are baking, drain the scallion greens and toss with the bean sprouts and remaining 1 tablespoon of lime juice. Season with salt and pepper. To assemble, spread the hoisin mayonnaise on the inside of each baguette, fill with the meatballs, and top with the scallion-sprout mixture.