Ingredients

The following ingredients have 6 Servings
  • 1 cup Thai chili sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1/2 cup raw turbinado sugar
  • 3 Tbs rice vinegar
  • 1 Tbs fresh grated ginger
  • 1 Tbs toasted sesame oil
  • 4 green onions (chopped (white and light green parts only))
  • 2 large cloves garlic (minced)
  • 1 24 oz bag Cooked Perfect Turkey Meatballs
  • 1 Tbs cornstarch
  • 2 Tbs peanut butter
  • 1 Tbs Chinese spicy mustard
  • 1 Tbs toasted sesame oil
  • 1 Tbs reduced sodium soy sauce
  • 1 tsp freshly grated ginger
  • 2 tsp honey
  • juice of 1 lime
  • 10 oz cabbage coleslaw
  • 1/4 c chopped fresh cilantro
  • 4 green onions (chopped (white and light green parts only))
  • 6 small sub rolls
  • 1/2 cup chopped green onions
  • 1/2 cup chopped peanuts

Instruction

  • Combine all of the Thai Meatball ingredients in a slow cooker EXCEPT the cornstarch. Set heat on low, and let it go 6 to 8 hours. Or 10. Whatever. Dissolve the cornstarch in 1 Tablespoon water and add to the sauce. Let the mixture thicken 15-20 minutes.
  • Meanwhile, prepare the slaw. Combine all the ingredients for the dressing (everything from peanut butter through the lime juice) in a bowl. Toss in the coleslaw, cilantro, and green onion to coat. Set aside in the fridge to chill for a couple hours and let flavors combine.
  • Once everything is awesome, slice the sub rolls. Add a layer of Asian coleslaw, then meatballs. Garnish with green onions and peanuts. Yields: 6 servings.