Num Pang Veal Meatball Sandwich Recipe

Feb 20, 2011 12:46 pm

A Southeast Asian twist on the meatball sandwich

The Food Republic site has only been live for like a day, and we're already going on and on about meatballs. Oh well, can you blame us?

At least we're trying to diversify: We hit up the chefs at NYC favorite Num Pang for their recipe for a Cambodian veal meatball sandwich. It's got little in common with the Italian meatball sub. But if you're looking to expand your repertoire or just throw your taste buds a curveball, this is a great way to do it.

Ratha Chau and Ben Daitz are the owners of Num Pang Sandwich Shop in NYC's Union Square. And since you asked, yes, their restaurant is on twitter.

The meatball sandwich takes a Southeast Asian detour
The meatball sandwich takes a Southeast Asian detour
Servings: 4 sandwiches


veal meatball
1 pound ground veal
1/3 cup jasmine rice, cooked
3 tablespoons hoisin sauce
1/3 cup chopped Thai basil
1 can whole peeled tomatoes
4 tablespoons kosher salt
3 tablespoons sugar
1 yellow onion, quartered
1 tablespoon black pepper
olive oil, for cooking
pickled carrots
2 large carrots, peeled and shredded
2/3 cups apple cider vinegar
1/3 cup white vinegar
2/3 cups water
1 cup sugar
kosher salt, to taste
chili mayo
1/2 gallon mayonnaise, Hellmann's
1/2 cup chili sauce
1 tablespoon sugar
1 tablespoon salt
1 tablespoon
baguette, sandwich size, about 6 inches
sandwich assembly
1 large cucumbers, peeled and thinly sliced, for garnish
cilantro, sprigs, for garnish

For pickled carrots: (Make one day ahead)

Place the carrots in a container and set aside.

In a large pot, over low heat, add all of the remaining ingredients and stir until they are well combined. Let cool until warm and pour over carrots. Let cool and refrigerated for 24 hours.

For meatballs:

In a large bowl, combine the ground veal, hoisin, jasmine rice, and basil, and mix until evenly combined. Sprinkle in 4 tablespoons kosher salt, and 3 tablespoons of sugar, and mix. Roll into 1-inch meatballs. Place in the fridge for 2 hours.

In large pot, over medium heat, add the olive oil and onions and cook until the onions are browned. Add the whole can of tomatoes and simmer.

In a large frying pan, over medium heat, add oil and brown all meatballs, then add them to the pot with canned tomatoes. Let meatballs and tomatoes cook for about 3 1/2 hours. Add salt and sugar to taste.

For chili mayo: Combine all ingredients and mix until evenly combined. This makes a lot, but you'll be glad you have it in the fridge for burgers and other sandwiches.

Sandwich assembly: Slice and toast baguette. Spread chili mayo on both sides of baguette, place two think slices of cucumber on mayo, top with 3 tbs of pickled carrots and cilantro. Then place 3-4 meatballs atop carrot mixture. 

Level of Difficulty: 
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