Now that it is officially fall Mother Nature seems to be in fall overdrive. Its been cool and rainy, and leaves are changing color right and left. We figured out that a few bushes in the front of our house (which I was seriously contemplating ripping out) turn a lovely shade of red in the fall, so I guess they can stay. Fall was always so gorgeous in WV, and we are slightly missing the foothills and gorgeous colors, but its also fun to see what fun things our new place brings.
These sandwiches were great for a quick weeknight meal. They weren't hard to put together, and we loved the asian flair to these! The veggies were a perfect addition and the sauce was pretty nice, too - not overpowering but enough flavor to be enjoyed. The girls liked their without the bun, but ate them up none-the less.
Sweet Skillet Meatball Bahn Mi
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: skillet entree sandwich beef spinach Quick
Ingredients (4 servings)
- 1 egg
- 1/4 cup bread crumbs
- 3 TBSP low sodium soy sauce
- 1 garlic clove, minced
- 1 pound ground beef
- 3 medium carrots, peeled and cut into thin bite sized strips
- 1 medium yellow onion, thinly sliced
- 2 TBSP brown sugar
- 9 oz fresh spinach
- 6 hoagie buns
In a large bowl, combine the egg, breadcrumbs, 1 TBSP soy sauce, and garlic.
Add the ground beef and mix to combine.
Form 30 meatballs.
In a very large skillet over medium heat, arrange the meatballs in a single layer and cook for 8-10 minutes, turning occasionally, until browned on all sides.
Remove the meatballs from the skillet and keep warm.
Add the carrots and the onions to the skillet and cook, stirring occasionally, for 3-5 minutes.
Return the meatballs to the skillet and add the brown sugar and remaining 2 TBSP soy sauce.
Cook 2 minutes more, or until everything is well coated in sauce.
Add the spinach and cook about 3 minutes, or until the spinach is just wilted.
Divide the mixture among the hoagie buns.