My cousin, Meighan, and I now officially have a new obsession. It’s a simple slaw.
Yep. It all started last Saturday when we were preparing for her boyfriend’s “Dirty Thirty Poker” party. We had, oh I don’t know, maybe 10 or 12 appetizers we were making. We just couldn’t get a hold of ourselves. We were out of control.
So, anyway, we made several different kinds of wraps, but one we made with honey ham and angel hair slaw mixed with ginger dressing made us look at each other and say “That’s the Shit”.
When food makes you cuss, you know it’s good.
So, keeping in mind that I’m slightly food obsessed, I absolutely could not get that taste out of my mind. I didn’t have any ham left, but I did have an obscene amount of ground turkey, so I made meatballs.
And – tada! Before I knew it I had meatball subs.
Yep, with the slaw, but I modified it a little by adding mayo to contrast the meatballs a little. I also added fresh cilantro. Why cilantro, you ask? I have no idea, but I had never put it on a sandwich before. It’s so fresh and delicious- I’m officially a cilantro-on-a-sandwich-fan now.
Asian Meatball Sub-Sandwich
- 1 lb ground turkey
- 2 tbsp soy sauce
- 2 tbsp scallions
- 1 tsp sriracha
- 1 bag angel hair slaw
- 1 cup ginger dressing (like Makato)
- 1/4 cup mayo
- 1 handful fresh Cilantro
- 6 sub rolls
- 1 stick butter, melted
- Combine turkey through sriracha; roll into meatballs and place on a baking sheet. Refrigerate for 30 minutes.
- Mix the slaw with ginger dressing and mayo; refrigerate until ready to use.
- Preheat oven to 400 degrees.
- Bake meatballs for 15-20 minutes, or until brown and sizzling; remove from oven.
- Brush each side of sub rolls with butter and place in oven for 2-3 minutes, or until starting to brown; remove.
- To assemble the subs, add meatballs and top with slaw.