asian meatball sandwich
asian meatball sandwich

Asian Shrimp & Pork Meatball Sub Sandwich

  By Beaverton Foods

September 2, 2014

  • Prep: 1 hr 20 mins
  • Cook: 15 mins
  • Yields: 4-6 Servings


For the Meaballs

¾ lb. ground Pork

½ lb. peeled & deveined raw Shrimp

2 oz. minced Prosciutto

1 Tbs. light Soy Sauce

1 tsp. BeaverBrand Jalapeno Mustard

¼ tsp. finely ground white pepper

1 large egg (white only)

2 Tbs. Cornstarch

For the Asian Slaw

1 cup finely shredded red or white cabbage

¼ cup thinly sliced red or white onion

½ Tbs. granulated Sugar

1Tbs. Seasoned Rice Vinegar

1 Tbs. BeaverBrand or Inglehoffer Sweet Hot Mustard

2 Tbs. Extra Virgin Olive Oil


For the Meatballs

1In a food processor, gently pulse the above ingredients until fully incorporated into a paste.

2Using a spatula, place the paste in a bowl and refrigerate for 1 hour.

3Using a #16 ice cream scoop, or by hand, form the paste into meat balls approximately the size of golf balls. Fill a large sauce pan with water and bring to a boil. Gently drop the individual balls into the water and turn the heat down to low. Cover and poach until done. Approximately 5 minutes. Remove with a spider strainer or a slotted spoon and place on a baking sheet.

For the Asian Slaw

1Thoroughly combine the ingredients in a mixing bowl and rest.

To Plate

1Southeast Asian Sweet Hot Chili Sauce

22 French Baguette Sub Rolls each approximately 6 inches long

3Slice the baguette to form a hinge and place the meatballs in the baguette. Top with Sweet Hot Chili Sauce and the Cole Slaw.