Asian Chicken Meatball Subs

  • Yield 4 servings


1 1/2 pounds ground chicken (half white meat, half dark meat)
1 egg white
1 cup panko
3 teaspoons toasted sesame oil, divided
3 tablespoons minced cilantro
3 tablespoons minced basil
2 teaspoons finely grated lime zest
3 minced garlic cloves
1 1/2 teaspoons finely grated fresh ginger
1 tablespoon Tamari
1/2 teaspoon kosher salt
1 tablespoon mirin
2 teaspoons fresh lemon juice
1 1/2 teaspoons honey
1/2 teaspoon black sesame seeds
1/2 cup thinly julienned red bell pepper
1/2 cup thinly julienned yellow bell pepper
1 cup shredded Napa cabbage
1/4 cup chopped green onion
Spicy Peanut Sauce:
1 tablespoon Tamari
1/3 cup bottled peanut sauce
1/2 teaspoon Sriracha sauce
2 tablespoons fresh lime juice
4 sub rolls, split
Cilantro, basil and bell pepper rings, for garnish


To make the meatballs, in a large bowl gently combine the ground chicken, egg white, panko, 1 teaspoon toasted sesame oil, cilantro, basil, lime zest, garlic, ginger, 1 Tablespoon Tamari and salt. Form into 16 meatballs. Place on a baking sheet lined with no-stick foil and refrigerate for 10 minutes to allow flavors to blend.

In a medium bowl whisk together 2 teaspoons toasted sesame oil, mirin, lemon juice and honey. Stir in the sesame seeds, red bell pepper, yellow bell pepper, cabbage and green onion. Cover and refrigerate.

Bake meatballs in a 400 degree oven for 15 to 20 minutes or until chicken is cooked through. To make the spicy peanut sauce, in a large saucepan whisk together the Tamari, the peanut sauce, Sriracha and lime juice. During the last few minutes of meatballs cooking, cook the peanut sauce mixture over medium-low heat until hot. Toss cooked meatballs in the peanut sauce mixture to coat. Remove some of the excess bread from the interior portions of the rolls to make room for the meatballs, if desired. Into each roll place an equal amount of the pepper mixture and 4 meatballs. Place on a platter and garnish with cilantro, basil and bell pepper rings.

Makes 4 servings



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