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
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