A quick take on a meatball sub glazed in Bourbon Barrel Foods Kentuckyaki sauce with aromatic broth for dipping if you're up to the extra effort!


  • 1 lb. ground beef
  • 1 clove garlic minced
  • 1/4 cup Bourbon Barrel Foods Hot & Spicy Kentuckyaki
  • 1 teaspoon Bourbon Barrel Foods Bourbon Smoked Citrus Pepper
  • 1/2 cup shredded carrot
  • 1 Jalapeño, sliced thin
  • cilantro sprigs
  • radish, sliced thin
  • Kentuckyaki broth recipe here
  • submarine sandwich rolls


  1. Mix the first four ingredients, season with salt and shape into meatballs approximately the size of a golf ball. 
  2. Heat a skillet with a touch of oil, sear the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside, finish in a 350 degree oven until cooked through about 10 minutes.  Glaze with more teriyaki sauce for the last 3 minutes.
  3. Layer meatballs into the toasted soft roll with cucumber, radish, jalapeño.
  4. Serve with warm broth for dipping.

Pro Tip: Quick pickle the carrot, jalapeño and radishes.

For the pickles, combine 1/2 cup vinegar, 1/2 cup water, 1/3 cup sugar, 1/2 tablespoon salt in a medium saucepan and bring to a boil over high heat. Remove from heat and let cool. Add carrot, jalapeño and radishes until top of liquid and refrigerate for at least 30 minutes and up to 5 days. 


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