Ginger-Soy Meatball Subs with Spicy Pickles

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.


Spicy Pickles
  • 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 teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon garlic powder
  • 10 oz Armanino Turkey or Beef Meatballs
  • ⅓ cup water
  • 4 teaspoon grated fresh ginger root
  • 2 teaspoon sugar
  • 2 teaspoon soy sauce
  • 2 teaspoon vegetable oil
  • 4 crusty sub rolls, split, toasted
  • 4 lettuce leaves


  1. For Spicy Pickles: Combine all ingredients in small saucepan. Bring to a rolling boil. Remove from heat. Let stand while preparing sandwiches.
  2. For Sandwiches: Mix mayo, sesame oil and garlic powder in small bowl; set aside.
  3. 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.)
  4. 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.

Chef’s Tips

  • Refrigerate leftover pickles for a tasty condiment with other sandwiches. For less spice, remove seeds and white membranes from jalapeño before chopping.
4 servings
Prep Time
20 minutes
Cook Time
20 minutes

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