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1
For pickled carrots: (Make one day ahead)
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2
Place the carrots in a container and set aside.
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3
In a large pot, over low heat, add all of the remaining ingredients and stir until they are well combined.
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4
Let cool until warm and pour over carrots.
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5
Let cool and refrigerated for 24 hours.
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6
For meatballs:
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7
In a large bowl, combine the ground veal, hoisin, jasmine rice, and basil, and mix until evenly combined.
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8
Sprinkle in 4 tablespoons kosher salt, and 3 tablespoons of sugar, and mix.
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Roll into 1-inch meatballs.
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Place in the fridge for 2 hours.
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11
In large pot, over medium heat, add the olive oil and onions and cook until the onions are browned.
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12
Add the whole can of tomatoes and simmer.
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13
In a large frying pan, over medium heat, add oil and brown all meatballs, then add them to the pot with canned tomatoes.
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14
Let meatballs and tomatoes cook for about 3 1/2 hours.
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15
Add salt and sugar to taste.
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16
For chili mayo: Combine all ingredients and mix until evenly combined.
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17
This makes a lot, but you'll be glad you have it in the fridge for burgers and other sandwiches.
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18
Sandwich assembly: Slice and toast baguette.
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19
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.
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20
Then place 3-4 meatballs atop carrot mixture.
