• 3 Turano French Rolls

Hoisin glaze
• 1/4 cup hoisin
• 2 tbsp rice vin
• 1 tbsp reduced-sodium soy
• 1 tbsp toasted sesame oil

Meatballs
• 1 lb ground chuck
• 2 garlic cloves minced
• 1 tbsp ginger
• 2 tbsp soy sauce
• 1/2 cup panko
• 1 large egg
• 2 scallions

Slaw
• 1/2lb (about 3 cups) shredded veggies (Purple cabbage, green cabbage, carrots)
• 2 Scallions chopped
• 1/2 cup cilantro
• 1.5 tbsp olive oil
• 1/2 tbsp toasted sesame oil
• 2 tbsp rice wine vin
• 1.5 tbsp honey
• 1.5 tablespoon soy sauce
• 1/4 tsp salt
• 1/4 tsp chili flakes

① Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
② In a large bowl, combine ground beef, sesame oil, panko, ginger, egg, garlic, and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
③ Place meatballs onto a prepared baking sheet and bake for about 20 minutes, or until all sides are browned and meatballs are cooked through.
④ To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, and sesame oil in a small bowl.
⑤ Add the sauce to the meatballs then torch/broil on high for 3-5 min.
⑥ For the slaw add the cabbage and carrots to a large bowl. Add cilantro and scallions.
⑦ Whisk the olive oil, sesame oil, rice vinegar, honey, and soy sauce together in a small bowl.
⑧ Pour dressing into slaw and toss well.
⑨ Add the slaw to the toasted baguette then add the meatballs. Garnish with sesame seeds, chopped scallion, cilantro, mint, and a squeeze of lime. Enjoy!