Num Pang Veal Meatball Sandwich

Directions

1. 1
   For pickled carrots: (Make one day ahead)
2. 2
   Combine all ingredients and mix until evenly combined. This makes a lot, but you'll be glad you have it in the fridge for burgers and other sandwiches. Sandwich assembly: Slice and toast baguette.
3. 3
   Place the carrots in a container and set aside. In a large pot, over low heat, add all of the remaining ingredients and stir until they are well combined.
4. 4
   Spread chili mayo on both sides of baguette, place two think slices of cucumber on mayo, top with 3 tbs of pickled carrots and cilantro. Then place 3-4 meatballs atop carrot mixture.
5. 5
   Let cool until warm and pour over carrots.
6. 6
   Let cool and refrigerated for 24 hours. For meatballs: In a large bowl, combine the ground veal, hoisin, jasmine rice, and basil, and mix until evenly combined.
7. 7
   Sprinkle in 4 tablespoons kosher salt, and 3 tablespoons of sugar, and mix.
8. 8
   Roll into 1-inch meatballs.
9. 9
   Place in the fridge for 2 hours. In large pot, over medium heat, add the olive oil and onions and cook until the onions are browned.
10. 10
    Add the whole can of tomatoes and simmer. In a large frying pan, over medium heat, add oil and brown all meatballs, then add them to the pot with canned tomatoes.
11. 11
    Let meatballs and tomatoes cook for about 3 1/2 hours.