Ankersrum USA

Spicy Meatball Sandwich

March 9th is National Meatball Day, and we’ve got just the sandwich to celebrate this important day: meatballs with garlic, ginger, lemongrass and lots of other delicious flavors, quick pickled vegetables, Siracha mayo sauce, fresh cilantro, and toasted peanuts.  And what’s even better is that most of these components can be made in advance.

From AnkarsrumUSA recipe developer, Carmi Adams:

Before we talk meatballs, let’s talk other components of this sandwich, specifically the ones that can be made ahead of time:

Quick pickled vegetables.  One of the easiest ways to punch up the flavor on any sandwich, taco, salad, rice bowl, etc.  For this sandwich I like to use carrots, cucumbers and red onion.  But you can use whatever vegetables you prefer.  Just slice or shred to desired size, put in heat safe jar and pour pickling liquid over vegetables once it boils.  Let cool and store in the fridge.

Quick pickled vegetables should be made at least 24 hours before using in order to give the vegetables time to pickle. Store them in the fridge for several weeks.


Every sandwich needs a condiment and this one is a quick 4 ingredient, one bowl sauce that even a mayonnaise hater (me) enjoys.

Mayo, Siracha, fresh lemon juice and fresh minced garlic. Stir together and store in the fridge for up to 2 weeks.


Other toppings I also like to include are fresh cilantro and chopped roasted peanuts.  A little fresh mint, bean sprouts or lime wedges also compliment the flavors of the sandwich.  Customize to suit your taste buds.

And now, on to the meatballs.  I don’t know about you, but 9 times out of 10 when I buy ground meat from the grocery store, I am disappointed.  Either the texture is weird and mushed, or there are bits of cartilage or gristle.  And that is why the meat mincer is such a great attachment.  I know exactly what cuts and types of meat I am using and can even choose what grind size I want.  Also, if you have any friends or family members who hunt or raise animals for meat, this attachment will process through pound after pound of meat, no problem.

If you are particular about the texture of your ground meat like I am, chilling it in the freezer for about 30 minutes before grinding it will help, especially when it comes to poultry.  I also put the metal parts of the mincer in the freezer as well.

Cut meat into chunks that will fit through attachment, place on a sheet pan and place in freezer for about 30 minutes before grinding. When buying meat, if there is a lot of fat on it that you know you will trim off, make sure to buy slightly more meat than the recipe calls for.


Did you know you can use the stainless-steel bowl to mix up the meatballs?

The blade and disc on the meat mincer attachment should always be hand washed, dried and oiled after each use to prevent rusting. I use a food grade butcher block oil on mine.


These meatballs call for powdered peanut butter.  I like using this product when I want a little toasty/roasty flavor one gets from nuts, but don’t want to use a nut butter.  This is not a dominate flavor in the meatballs, so if you can’t find it or are concerned about nut allergies, don’t worry.  Just omit it from the recipe.

This can be found in the grocery store. It adds a subtle nuttiness to the meatballs and just a touch of natural sweetness.


The garlic, ginger and lemongrass paste get cooked with the peanut butter powder to mellow and caramelize all those flavors.


Instead of browning the meatballs in batches in a skillet and then waiting for them to cook through, I just portion them all out and bake them in the oven.  They brown and cook evenly and stay juicy.

A disher or ice cream scoop works well for portioning out meatballs.


Let the meatballs cool just slightly and then build your sandwich.  If I haven’t made buns or rolls, then I like to buy sausage roll buns or sub sandwich buns.  These are slightly larger and a little sturdier than the average hotdog bun.

Please let us know if you have any questions or comments about this recipe.  Happy National Meatball Day!


Spicy Meatball Sandwich

Prep Time: 30 minutes

Cook Time: 25 minutes


Pickling liquid:

900 g. (3 3/4 cup) distilled white vinegar

540 g. (2 1/4 cup) water

36 g. (3 Tbsp.) kosher salt

14 g. (1 Tbsp.) granulated sugar

fresh vegetables of choice

heat proof glass containers with lids

Siracha Mayonnaise:

212 g. (1 cup) mayonnaise

26 g. (2 Tbsp.) Siracha

juice from half a lemon

1 large garlic clove, minced


906 g. (2 pounds) boneless, skinless chicken thighs

27 g. (2 Tbsp.) toasted sesame oil

12 g. (2 Tbsp.) PB2 powder, aka unsweetened powdered peanut butter

18 g. (1 Tbsp.) lemongrass paste

3 large cloves garlic, minced

3 g. (1 tsp.) fresh minced ginger

1 small slice bread, toasted

7 g. (1 tsp.) sambal oelek

55 g. (3/4 cup) chopped green onions

1 large egg

65 g. (1/4 cup) buttermilk

16 g. (1/4 cup) panko

4 g. (1 tsp.) kosher salt

Additional/Optional serving components: fresh cilantro, fresh mint, bean sprouts, lime wedges, chopped roasted peanuts, hotdog or sub sandwich buns


For quick pickled vegetables:

Trim, slice, shred, chop fresh vegetables of choice and put in heatproof glass containers.  The pickling liquid makes enough for about 2 quarts worth of pickled vegetables.

Place all vinegar, water, salt and sugar in a large saucepan.  Bring to a boil over high heat.  Remove from heat and let liquid cool for a few minutes and then carefully pour over vegetables.  Let cool, then cover and place in the refrigerator.  Will last for several weeks.

For Siracha Mayo:

Whisk together all ingredients in a small bowl.  Place in a covered container and store in the refrigerator for up to two weeks.

For Meatballs:

Cut chicken into chunks small enough to fit through meat mincer attachment.  Lay out on a pan and place in the freezer for 30 minutes, along with the meat components of the meat mincer, including the regular size mincer disc.

In a small skillet, add the toasted sesame oil, peanut butter powder, lemongrass paste, garlic and ginger.  Sauté over medium-low heat for 4 minutes, stirring frequently.  Set aside until ready to use.

Preheat oven to 400º F.  Line two half sheet pans with parchment paper.

Once chicken has chilled, set up mixer base with the meat mincer attachment.  Turn on to medium speed (3 o’clock) and place a medium size bowl underneath to catch ground chicken.  Use the plunger to help push the chicken through the attachment.  Once all the chicken has been processed through, tear the toast into pieces and push through attachment to get out the last bit of meat.  This will add a bit of fresh breadcrumbs to the mixture as well.

Set up the mixer with the stainless-steel bowl and roller/scraper.  Add ground meat, along with sauteed garlic/ginger mixture and remaining meatball ingredients.  Lock arm in place about 1 1/2 – 2 inches from side of bowl and mix on medium speed until ingredients are combined.

Use a disher or large spoon and portion out about 2 tablespoons worth of mixture for each meatball.  Roll into a ball and place on prepared pans, spacing out about 2 inches apart.  Bake for 25 minutes, until meatballs are browned and cooked through.

Let cool slightly and then assemble sandwiches.


Yield: 30 meatballs, enough for 6-7 sandwiches






Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.