Beer Mi Asian Meatball Subs

Ingredients

• 0.3 cup rice vinegar 
• 0.3 cup sugar 
• 1 cup carrots grated
• 1 cup cucumber thinly sliced
• 1 lb ground pork 
• 0.3 cup breadcrumbs plain
• 1 tablespoon lager such as a boston lager
• 1 tablespoon sriracha 
• 1 tablespoon soya sauce 
• 0.5 teaspoon salt 
• 1  eggs slightly beaten
• 0.8 cup catsup 
• 0.5 cup lager such as a boston lager
• 0.3 cup honey 
• 2 tablespoons soya sauce 
• 1 tablespoon sriracha 
• 36 inches crusty baguette 
• 24 large cilantro leaves fresh

Equipment

• bowl
• frying pan
• sauce pan
• oven
• aluminum foil
• slotted spoon

Directions

1. In medium bowl, mix vinegar, sugar and 1 teaspoon salt.
2. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.
3. Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
4. In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.
5. Bake 25 to 30 minutes or until meatballs are no longer pink in center.
6. Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended.
7. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
8. Add hot meatballs to warm sauce; stir to coat.
9. To make each sandwich, cut each baguette into 3 (6-inch) pieces. Split each piece in half.
10. Place meatball mixture on bottom half of each baguette piece. Using slotted spoon top with carrot-cucumber mixture.
11. Add cilantro sprigs and baguette tops.