prep time
45 minscook time
25 minsIngredients
1 Baguette, Toasted
1 LB 80/20 Niman Ranch ground beef
1/4 cup panko
2 Tbsp milk
3 tbsp chile Margarita Salt Free
1 tsp 5 spice powder
1 tsp Sichuan Peppercorns
1 tbsp kosher salt
1/2 cup beef stock
1 Carrot, ribboned
1 Cucumber, sliced
1 cup rice wine vinegar
3 tbsp salt
1 tsp sugar
1 tsp coriander seeds
Slaw:
1/2 Cup Red cabbage, shredded
1/2 Cup Napa Cabbage, shredded
2 Cups shredded carrots
1 tsp tamari
3 tbsp sriracha
Add ons:
Kewpie mayo
Black Sesame Seeds
Cooking Instructions
- Preheat oven to 450F.
- Toast the baguette so that it is golden on the outside and soft and fluffy on the inside.
To make the meatballs:
- mix meat (at room temp), panko, milk, 5 spice, margarita chile spice, Sichuan peppercorns and salt. If the mixture feels too dry, add a little more milk, and if it feels too wet, add more panko. Don't over mix, you want the meatballs to be fluffy, but stay together.
- Wet your hands, and form the meat mixture into meatballs. I like to make them fairly big to stand out in the baguette.
- Using a rimmed baking sheet, either coat the sheet in non-stick spray or use aluminum foil sprayed with non-stick spray.
- Add the meatballs to the baking sheet. Pour 1/2 cup of beef stock around the meatballs to steam them as they cook.
- Bake for 25 minutes.
To make the slaw:
- Shred red cabbage, napa cabbage and carrots.
- Mix with tamari, sriracha, a sprinkle of salt and a twist or two of black pepper.
- Cover and refrigerate until use.
To make the pickles:
- Slice cucumbers thinly and make thin carrot ribbons using a peeler. Place in a jar.
- In a small saucepan, mix rice wine vinegar, sugar and salt. Bring to boil, reduce to simmer for 1 minute. Pour over the cucumbers and carrots. Let the cucumbers sit until they cool down, and then chill them in the fridge.
To assemble:
- Open the toasted baguette and add some of the kimchi slaw, then 3-4 meatballs, depending on their size.
- Add the pickled cucumbers and carrot ribbons and a little more slaw.
- Drizzle Kewpie Mayo over the top and sprinkle with black sesame seeds.