Aloha Subs
Aloha Subs are your favorite sweet, tangy, spicy Hawaiian flavors packed in a juicy sub sandwich! These Aloha Meatball Subs are loaded with tender Hawaiian meatballs layered on a bed of fresh pineapple, smothered with melty pepper Jack cheese, and topped with fresh crunchy snow pea slaw. These meatball subs are a tantalizing, exotic flavor, texture explosion in every bite! Be excited. Be very excited.
Servings 4 -6
Ingredients
- 4-6 hoagie/sub rolls (number depends on size/how many meatballs will fit on roll)
- 4 pineapple rings, cut in half lenghtwise
- 1 cup shredded pepper jack cheese
Meatballs
- 1 1/2 pounds lean ground beef
- 1/3 cup dry minced onion
- 1 egg lightly beaten
- 2 tablespoons milk
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons pineapple juice
- 1/4 cup panko breadcrumbs
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Aloha Pineapple Sauce
- 1/2 cup pineapple juice
- 1/4 cup packed brown sugar
- 2 tablespoons white vinegar
- 2 tablespoon low sodium soy sauce
- 1 teaspoon Sriracha/Asian hot chlii sauce
- 2 teaspoons cornstarch
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
Easy Sweet Chili Aioli
- 1/4 cup mayonnaise
- 1 teaspoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
- A few dashes Sriracha/Asian hot chili sauce
Snow Pea Slaw
- 12 snow peas, ends trimmed, thinly sliced and cut in half
- 1 1/2 cups chopped cabbage
- 1 small carrot, peeled and shredded
- 1 small red bell pepper, thinly sliced and cut in half
- 2 green onions, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon pineapple juice
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- salt and pepper to taste
Instructions
- Meatballs: Preheat the oven to 450F degrees. Line a large baking sheet with parchment paper, then set aside. Add the meatball ingredients to a large bowl and mix until evenly combined. Divide the mixture into 4 equal parts, then roll each part into 4 balls (so you have 16 meatballs) and place on a baking sheet. Bake for approximately 12 minutes.
- Snow Pea Slaw: While the meatballs are baking, combine the Slaw ingredients in a large bowl. Set aside in the refrigerator.
- Sweet Chili Aioli: Whisk the ingredients together in a small bowl and lightly brush on both sides of the rolls. Top the bottom side of the rolls with a single layer of pineapple, cutting to fit the rings as needed. (I used a 3/4 ring for each roll). Set aside.
- Aloha Pineapple Sauce: Whisk together the pineapple juice, brown sugar, vinegar, soy sauce, and cornstarch in a medium bowl, then set aside. Heat 1 teaspoon olive/coconut oil over medium heat in a large nonstick skillet. Add ginger and garlic and sauté for 30 seconds Add combined Aloha Sauce ingredients and bring to a simmer. Once the sauce begins to thicken, add the baked meatballs, reduce to medium-low, and continue to simmer for 5 minutes, spooning the sauce over the meatballs as it simmers.
- Assemble: Top the pineapple-lined rolls with 3-4 meatballs (or whatever fits your roll). Sprinkle evenly with cheese and broil until the buns are golden and the cheese is melted. Top with the Snow Pea Slaw and devour!