Hoisin-Glazed Meatball Subs

hoisin glazed meatball subs
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 ciabatta rolls (3 oz. each), split horizontally
  • 1 1/2 pounds 93-percent-lean ground beef
  • 6 tablespoons hoisin sauce
  • 1/3 cup grated onion
  • 3 teaspoons olive oil
  • 8 ounces Brussels sprouts, shredded
  • 4 teaspoons honey
  • 1 tablespoon cider vinegar


Pull out some of the bread from the top half of each ciabatta roll; tear into small pieces and place in a medium bowl. Drizzle with 2 tbsp. water to moisten. Mix in the beef, 4 tbsp. hoisin sauce and the onion. Form into 16 golf ball/size balls.

In a medium nonstick skillet, heat 1 tsp. oil over medium-high. Add the Brussels sprouts and cook, stirring occasionally, until wilted and lightly browned in spots, 5 to 6 minutes. Stir in the honey and vinegar. Season with salt and pepper and remove from the heat.

In a large nonstick skillet, heat the remaining 2 tsp. oil over medium. Add the meatballs and cook, turning every 2 minutes, until browned all over and cooked through, about 10 minutes. Add the remaining 2 tbsp. hoisin. Cook, turning the meatballs to coat, about 30 seconds.

Divide the roll bottoms among 4 plates. Top with the Brussels sprouts mixture, the meatballs, any sauce left in the skillet and the roll tops.