Beer Mi Asian Meatball Subs

 

1/4

cup unseasoned rice vinegar

1/4

cup sugar

1

cup coarsely grated carrots

1

cup thinly sliced cucumber

1

lb ground pork

1/3

cup Progresso® plain bread crumbs

1

tablespoon lager beer, such as a Boston lager

1

tablespoon sriracha sauce

1

tablespoon soy sauce

1/2

teaspoon salt

1

egg, slightly beaten

3/4

cup ketchup

1/2

cup lager beer, such as a Boston Lager

1/4

cup honey

2

tablespoons soy sauce

1

tablespoon sriracha sauce

2

baguettes (18-inches each)

24

large fresh cilantro sprigs

• 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.