Ingredients
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
Preparation
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.
