Chicken Meatball Sub Vietnamese

  • Yield 6 servings


2 tablespoons butter
2 teaspoons mustard seed
2 teaspoons cumin seed
1 cup onion, finely minced
2 -- jalapeno peppers, finely minced
2 tablespoons garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 -- eggs
1/2 cup unsweetened coconut milk
1/3 cup Panko breadcrumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground chicken breast
1/4 cup vegetable oil
2 teaspoons grated fresh ginger
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 1/2 tablespoons sesame oil
1/4 cup smooth peanut butter
1/2 -- head Napa cabbage, core removed and thinly sliced
1 -- red bell pepper, seeds and stem removed and thinly sliced
1 -- Serrano chiles, minced fine
1 medium carrot, peeled and sliced fine with a vegetable peeler
2 -- green onions, coarsely chopped
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1/4 teaspoon ground black pepper
1/4 teaspoon salt
6 -- (6 inch) sub rolls, split and lightly toasted
2 tablespoons chopped peanuts


Pre-heat oven 375 degrees.

To make the meatballs, combine butter, mustard seed and cumin seed in a heated 12-inch, oven-proof saute pan, over medium-high heat and saute 2 minutes. Add the onion, jalapenos, garlic and ginger and saute 2 to 3 minutes or until softened. Transfer to a small bowl and wipe pan clean. Add eggs, coconut milk, breadcrumbs, salt and black pepper to a large bowl. Stir to combine. Stir in the spice and vegetable mixture, and then add in the chicken, mixing until well combined. Using hands, form 18 meatballs.

Heat vegetable oil over medium heat in the 12-inch pan and add the chicken meatballs. Cook each side 3 to 5 minutes, or until browned. Transfer pan to the oven and continue cooking until chicken is cooked through, about 10 to 15 minutes.

To make the dressing for the slaw, combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter in a small bowl. Combine all other "Slaw" ingredients and then toss with dressing

To serve, place meatball in rolls and top with a serving of slaw. Garnish with peanuts.

Serves 6



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