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Monday, December 7, 2020

Korean Barbecue Meatball Subs

 

I'm not going to 'beat around the bush', this recipe is bad ass!  I'm proud to share it with you, plus it's a less stress, no mess ingredient call and with the use of a pressure cooker or crockpot,  the flavors can be super infused for a bevy of bold taste, in a short period of time!  The flavors of Korean Barbecue kick you right in the mouth and finish with warm buns and tangy toppings.  I used sweet and hot banana peppers for a splash of color and some mozzarella cheese, bringing in some neutral and stretchy cheese goodness that we look for in a meatball sub. I used store bought, precooked chicken meatballs for a fast, familiar and complimentary flavor profile, mimicking the flavor of Korean Barbecue chicken! 
 Once the veggies have been chopped, the rest is smooth sailing into a delicious and unforgettable lunch, dinner or game day special feature, so easy, a toddler could do it!  No shade toddlers, I'm just saying, it's crazy easy!  This dish is not too  harsh on the middle, so what the hell, have 2, just wait until the next day for the second one, the taste is even better after the cavorting of ingredients overnight!  
Recipe:
2 lbs.  store bought or precooked chicken meatballs
1 11 oz. can diced tomatoes
1 c. ketchup
1/2 c. veggie stock, you may also use less sodium beef or chicken stock
1/4 c. Gochujang
5 cloves garlic, pressed or finely minced
1/2 c. yellow onion, chopped
1/4 c. pure cane sugar
2 tbsp. liquid aminos or soy sauce
2 tbsp. fish sauce
1 tbsp. mirin 
2 tsp. Liquid smoke, mesquite 
1 tbsp. dried cilantro, divided
12oz. grated whole milk mozzarella
1 small jar sweet/hot banana peppers
 4 green onions, trimmed, white and green parts, sliced
8 to 10 hoagie buns
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
 
Instructions:
Place meatballs frozen or thawed in Ninja Foodi. 
Add stock first, pouring over meatballs.
Add remaining ingredients, down to cilantro, adding 2 tsp. to the pot. The remainder will be for garnish.
Place the Foodi on pressure cook mode and set time for 30 minutes.
Once 30 minutes is up, carefully release pressure and remove
 top and stir.
Place Foodi on Sear/Saute mode at medium high and reduce until desired consistency of sauce is reached, generally about 10 minutes.
Place oven on broil setting.
Split hoagie buns and place a bit of sauce and a scant amount of cheese to each bun.
Add up to 5 meatballs to each bun.
Sprinkle generously with cheese.
Drizzle all subs with olive oil.
Sprinkle on remaining cilantro and place under broiler.
Broil until golden and bubbly, about 4 minutes.
Garnish with sliced green onion and sweet/hot banana peppers.
Makes 8 to 10 Subs. 
Serve with chips, fries or green salad.

If using a crockpot, simply place all ingredients in the vessel, then place on high setting for 4 hours.
Follow assembly instructions as stated for the Foodi.
If using a stovetop, place all ingredients minus meatballs in a medium heavy bottomed pot with lid and bring up to a boil, add meatballs and simmer for 2 hours, then place on medium high setting for the last 15 minutes to thicken the sauce.








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Smokinhotchef
Smokinhotchef
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