A few years ago my baby brother (ha. He’s well over 6’, and I’m 5’6” on a good day) introduced this sandwich into our lives, and it’s stuck around in a big way. Sweet Sriracha Meatball’s, drenched in melty, gooey mozzarella, the deep red silkiness of the sriracha against the slick vibrant green of basil and arugula tossed in olive oil and coarse ground salt in crusty french bread. Sandwich heaven.
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SWEET SRIRACHA MEATBALL SANDWICHES
After they’d been first introduced, we stuck with making them as subs, using Grand Central’s crusty French baguette that’d been split in half to contain all the warm melty deliciousness. It wasn’t until moving to Ohio (and the lack of Grand Central baguettes) that I transitioned them away from subs, and into panini’s, and oh man. Sandwich win.
When I started Cook.Eat.Explore, well, more appropriately started tossing around the idea that became Cook.Eat.Explore, it was 100% going to be around the idea of teaching people how to make the food that I do, the dishes that I make for people when they come over for a meal. The first iteration was based on the premise that I was going to write a cookbook of the same. Until it wasn’t.
I realized pretty quickly that putting what I do when it comes to food into exact measurements held zero interest for me. At all. And believe me, I tried. Instead, the measurements included in this (and all others of mine) recipe are best estimates. If you’re not comfortable with adjusting flavors to your own personal tastes, I’m probably not the person whose recipes you want to be following.
THE SAUCE
The men in my life have a long time, real serious, passionate love affair going with Sriracha. They truly put that shit on everyyyyyyyyything. Finding recipes in which Sriracha has a heavy presence (or is in the title) is a really good thing. My taste buds, however, don’t have that same lust for the spicy bite that theirs do, so my version of this sauce is geared a bit more towards heat as flavor, rather than heat for the sake of feelin’ the burn.
The honey, Worcestershire, soy, and tomato sauce temper the punch of the Sriracha, letting the flavor of each ingredient sing through.
THE MEATBALLS
Meatballs as a whole are something that I’ve only recently developed a taste for, and these guys, on this sandwich, are the first that captured the attention of my taste buds. They’re that good.
Ground turkey takes the place of traditional ground beef, and like most of the recipes I’m drawn back to each ingredient chosen (and subsequently used) is there for its individual flavor profile, which in concert with the others, sings through in its own right.
Breadcrumbs (which are phenomenally easy to make at home), egg, salt, and ground turkey round out the ingredient list in regards to the meatballs.
THE GREENS
This part, this part is crazy easy Y’all. Craaaaaaaazy easy. Toss together garden fresh basil (if you’re not growing your own, you should be), arugula, olive oil, salt & pepper. Done.
THE BREAD
Up until this point, no matter which way you take it, everything’s been the same. Here, however, you have to make a decision. Are you making subs? Or are you making paninis?
If you’re going the sub route, you’re going to want to find the crustiest baguette you can, while also looking for the smallest diameter loaf possible. (keep in mind that this is a sandwich that you’re making, so holding it in your hands, and being able to fit it somewhat comfortably in your mouth is tantamount. Also, that’s what she said.)
If you’re going the panini route, it’s ciabatta all the way. Saw off a couple of slice for each sandwich you’re making, baste the insides in butter or EVOO, whichever you prefer, load ‘em up, and grill ‘em.
Sandwich heaven.
THE PANINI PRESS
Shelby, my brother’s girlfriend (who is for all intents and purposes, my sister-in-law, a fact that I’m real jazzed about) gave me a panini press for Christmas, and I effing LOVE IT.
If you’re opting to go the panini route, saw off a couple of slices of bread, and use this bad boy.
Want to work with me? Hello@cookeatexplore.com
Sweet Sriracha Meatball Sandwiches
Ingredients
The Meatballs
- 2 Lbs Ground Turkey
- 2 Eggs
- 1/4 C Bread Crumbs
The Sauce
- 1 can Tomato Sauce of Choice
- 4 ish T Local Honey
- 1 ish C Sriracha
- Big Splash Soy Sauce
- Splash Worcestershire
The Greens
- 2 ish C Basil Leaves
- 1 ish C Arugula
- EVOO To Coat Greens
- S&P To Taste
To Make the Sandwiches
- 1 Loaf Either French Baguette or Ciabatta
- 4 Rounds Fresh Mozzarella
Instructions
The Meatballs
- Dump ground turkey, and breadcrumbs into a large mixing bowl, Set aside.
- In a small bowl, beat the eggs lightly with a fork until combined. Add to turkey and breadcrumbs.
- Mix all three together until well combined.
- Using your hands, make golf ball sized meatballs, set on a baking tray lined with aluminum foil. Repeat until the tray is filled, or mixture is all used.
- Bake meatballs at 350 until done.
The Sauce
- All into a small saucepan, bring to a boil, stirring well.
- Reduce heat and simmer until meatballs come out of the over, and have had time to rest.
The Greens
- Toss washed greens together with EVOO, salt, and pepper. Set aside.
Compiling the Sandwiches
- Slice mozzarella and set to the side.
- Toss meatballs in the sauce until well and fully coated.
- Slice bread of choice, and start compiling.
- Greens first, meatballs next, top with mozzarella and back into the oven they go.
- Broil sandwiches until cheese is melty and bubbly.
- If you've opted to go the panini route, replace broil with the panini press, and you're good to go.
Looks super yummy! I will add this to my recipes to try for Sunday. Thanks.
Hell yes!
Lemme know how they turn out!