In the spirit of fusion cuisine, we’re mixing up cultures with a delicious twist in this satisfying meatball sub. Don’t skimp on the spicy pickles: they’re easier to make than you might think, and they pack a powerful flavor punch.
1 green onion, chopped
1 carrot, shredded
½ jalapeno pepper, chopped
½ cucumber, chopped
⅓ cup cup rice vinegar or white vinegar
¼ cup water
½ tsp sugar
½ tsp kosher salt
¼ cup mayonnaise
1 tsp toasted sesame oil
½ tsp garlic powder
10 oz Armanino Turkey or Beef Meatballs
⅓ cup water
4 tsp grated fresh ginger root
2 tsp sugar
2 tsp soy sauce
2 tsp vegetable oil
4 crusty sub rolls, split, toasted
4 lettuce leaves
For Spicy Pickles: Combine all ingredients in small saucepan. Bring to a rolling boil. Remove from heat. Let stand while preparing sandwiches.
For Sandwiches: Mix mayo, sesame oil and garlic powder in small bowl; set aside.
Combine frozen meatballs, water, ginger, sugar, soy and oil in saucepan. Cover. Cook on medium-low heat 15-20 minutes or until meatballs are heated through and lightly coated with glaze, stirring frequently. (If pan appears dry, add an additional tablespoon water.)
Spread mayo mixture onto cut sides of rolls. Fill with lettuce, meatballs and pickles. Spoon a bit of pickling liquid onto sandwiches for added flavor.
Refrigerate leftover pickles for a tasty condiment with other sandwiches. For less spice, remove seeds and white membranes from jalapeño before chopping.