hot chili mayo
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. saute until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalape?os, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (623g)|
|Recipe Makes: 4|
|Calories from Fat: 441 (27%)|
|Amt Per Serving||% DV|
|Total Fat 49g||65 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 61.8mg||19 %|
|Sodium 4546.7mg||157 %|
|Potassium 978.1mg||26 %|
|Total Carbohydrate 243.7g||72 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 232.6g|
|Protein 51.9g||74 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1609
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.