You know how much I like to play with classic food ideas when I am planning my menus. This one is exactly that! I love the classic meatball sub (beef meatballs covered in marinara and mozzarella), so I wanted to see what other meatball and sauce combination might work for a different kind of sandwich. After a brief stop at the classic Vietnamese Bahn Mi, the final concept puts together the crisp fresh veggies with a spicy homemade teriyaki and a turkey meatball. These Spicy Teriyaki Meatball Subs have got a tasty kick that the whole family will enjoy.
In keeping with the idea of a bahn mi, I started with a crusty baguette. You need something that is not going to get too soggy from the sauce or split apart from the meatballs. Be sure that when you split the baguette that you do not cut it all the way through. Its been my experience that saucy sandwiches fair better when one side of the roll is intact. It also prevents the inevitable swish out the other side that big sandwiches often cause.
You are going to want to hold on to this teriyaki recipe for other meals. It would be so good with a grilled chicken breast or a steak. It would go great in a stir fry or as a dip for egg rolls or wontons. It does have bit of a kick from the Sriracha. But you could omit the Sriracha to get that sort of sweet salty flavor you are used to with teriyaki. I would also say the same for the meatballs. They would go well in a ramen or stir-fry as well. You could also serve them up in the sauce as tasty appetizers.
This is a seriously full meal sub – so you aren’t likely to need much on the side. I did serve it up with some waffle fries, since I had a bag on hand. Some crispy kettle style potato chips would also be a great side for this fun sandwich.
Now Let’s Get Cookin’!
Spicy Teriyaki Meatball Subs
- 6 French Baguettes approximately 8inch in length
- 2 cups Green Cabbage shredded
- 1 cup Carrots shredded
- ½ Red Onion thinly sliced
- ½ cup Cilantro chopped
- 1 Jalapeno seeded and thinly sliced
For the Meatballs
- 2 lbs Ground Turkey
- 2 cups Panko Crumbs
- 1 Egg beaten
- 1 tbsp Fresh Garlic grated
- 1 tbsp Fresh Ginger grated
- ½ cup Cilantro minced
- 1 tbsp Sriracha
For the Spicy Teriyaki
- 2 cup Soy Sauce or tamari
- 1 cup Orange Juice
- ¼ cup Sriracha
- 1 cup Brown Sugar
- ¼ cup Rice Wine Vinegar
- ¼ cup Toasted Sesame Oil
- ¼ cup Cornstarch
- 1 tsp Garlic Powder
- Preheat oven to 350degF.
- In a large sauce pan over medium heat, combine all ingredients for sauce. Bring just to a boil then reduce heat to low and let simmer.
- In a mixing bowl, combine all ingredients for meatballs. Form into 1½- inch balls and line out on a parchment paper lined baking sheet. Place in oven and bake for 25 minutes.
- Remove from oven and add to teriyaki sauce. Gentle stir to coat. Let simmer for 5 minutes.
- Half spit the baguettes (should still be connected on one side). Add portion of cabbage, and carrots. Add 5-6 meatballs. Top with onions, jalapenos, sprinkle with cilantro and drizzle with additional sauce.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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