Asian Meatball Sandwich

directions

  1. In a large bowl mix together the bulk sausage, fresh ginger and 1 to 2 tablespoons Sriracha sauce based on your “heat” tolerance. Form into 16 meatballs. Chill, covered for 10 minutes.
  2. Preheat oven to 375 degrees. Line a sheet pan with aluminum foil. Add chilled meatballs to sheet pan in a single layer and drizzle them with 2 tablespoon toasted sesame oil. Bake for about 20 minutes or until well done and browned. Don’t drain the meatballs, all the juices make for a better more flavorful sandwich.
  3. While meatballs are cooking, make the chili mayo. Mix together in a small bowl the mayonnaise, red pepper flakes and red pepper jelly. Taste and adjust flavors to your liking.
  4. Generously smear each bun with chili mayonnaise. Add a bit of the shredded carrots and cucumbers and then 4 meatballs to each bun and top with more of the shredded carrots, shredded cucumbers and a sprinkling of cashews and sliced red chilies.

To Serve

Serve with small bowls of any remaining carrots, cucumbers, red chilies, cashews and Sriracha sauce.