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Asian Meatball Subs With Hoisin Mayonnaise Recipe

Asian Meatball Subs With Hoisin Mayonnaise

Food Network Kitchens

Recipe courtesy of Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on March 13, 2012

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    I made it with turkey instead of pork, and baked the meatballs. Subs were delicious, and a picky husband, a 5, 2 and 1 year old ate them and liked them too (minus the hot chili sauce for the kids.

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  • on February 22, 2012

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    Very good! Served with homemade egg drop soup with crispy fried wonton noodles. I think I would use a different sauce next time, my husband and I were not really fond of the hoisin mayo.

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  • on January 29, 2012

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    Tried this tonite and absolutely loved it! Made it into burgers instead of meat balls and didn't chill them prior to cooking but everything else followed the recipe. Definitely a keeper.

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  • on January 23, 2012

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    my boyfriend and i make this all the time, they are amazing. they are the best meatballs around. we make extra and then freeze them to have later and they are still really great.

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  • on September 27, 2011

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    fantastic! i baked my meatballs for 20-25 minutes instead of frying them - delicious!

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  • on July 28, 2011

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    This was the best sandwich! My husband was seriously dying. It is a little time consuming but totally worth it, just amazing: I paired it with David Lieberman's Asian slaw and it was awesome!!

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  • on July 07, 2011

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    Great!!! If you like Chinese dumplings, you’ll like this sandwich. I rely a lot on the reviews of a recipe before making so I changed the hoisin sc to 1/3 cup instead of the 1/2 cup called for based on other reviews - and it worked out great! Other changes I made just because I didn’t have them on hand were shredded red cabbage instead of the bean sprouts and left out the Asian chili-garlic sauce and water chestnuts.I seared them for 10 min and finished them off in the oven at 400 for 15 minutes. We really enjoyed all the flavors and the sauce is a must! I will add this to my “tried and true” recipe box.

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  • on February 19, 2011

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    AWESOME!!!!! I can't wait to make them again. I made them as sliders for our Super Bowl party. They were a hit. I am so glad I chanced it and made a double batch!!!
    I did use ground turkey with a bit of ground pork.... and I didn't fry them, I put the patties on a baking sheet and cooked them that way.
    Definitely going to make them again... very soon!!!!

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  • on February 10, 2011

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    I can see where people might have issues with the recipe. Agree with all that you only needed half the hoisin that was called for. I also put some of the chili-garlic sauce in with the meatballs and I used half pork and half ground sirloin and baked them instead of deep frying. I also used pickled ginger like what you get with sushi in the meatballs and some of the juice in the hoisin mayo. I wasn't too sure how it would all come together but my guests for the Superbowl made more YUMMY sounds than I can remember a recipe getting in a long time. I made an asian influenced mixed green salad with fruit and nuts and a spicy vinegarette as a side and it was perfect with the salty-spiciness of the sandwhich.

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  • on February 07, 2011

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    I was so excited to make this because all the reviews sounded awesome. But when I made this exactly according to the directions - it was horrible. I usually love an Asian riff on a classic dish and I can see where it could have had potential, but it just did not work for myself or any of my guests. If you do make it, pay attention to the size of the meatballs (some of mine were more the "mini" size and it didn't work for them, and also make sure you're frier is up to speed. (Some of my meatballs were better than other and I think when I cooked them slightly too long or the oil was too hot the consequences were bad. Also, really think about the sauce since we all thought it had way, way, way too much hoisin to mayo ratio. Sorry Food Network - usually your stuff is a winner.

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