Categories: Sandwiches

Ingredients

• 4 ciabatta rolls, split horizontally
• 1 1/2 lbs ground beef
• 6 tbsp. hoisin sauce
• 1/3 cup grated onion
• 3 tsp olive oil
• 8 oz Brussel sprouts, shredded
• 4 tsp honey
• 1 tbsp. cider vinegar

Directions

1. 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 gold ball-size balls.

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

3. 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.

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

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