Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1 cup coarsely grated carrots
  • 1 cup thinly sliced cucumber
  • 1 lb ground pork
  • 1/3 cup Progresso™ plain bread crumbs
  • 1 tablespoon lager beer, such as a Boston lager
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 3/4 cup ketchup
  • 1/2 cup lager beer, such as a Boston Lager
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 2 baguettes (18-inches each)
  • 24 large fresh cilantro sprigs

Instruction

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