Name: Sriracha Meatball Hoagies
Prep time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 c. seasoned rice vinegar; 1/2 medium jicama, peeled and cut into small strips; 1/2 c. shredded carrots; 1/4 c. packed fresh mint leaves; 3 cloves garlic; 1 medium shallot, chopped; 1 stalk lemongrass, tough outer layer discarded, sliced; 1 1/2 tbsp. fish sauce; 1 lb. ground pork; 1 tbsp. Sriracha hot sauce, plus more for serving; Sriracha Mayo; 4 (4" long) soft hoagie or sub rolls, split and lightly toasted; Cilantro sprigs, for garnish; Thinly sliced jalapeño chiles, for garnish

Step 1In a 2-quart saucepot, heat vinegar and 1⁄4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.

Step 2Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to a medium bowl along with pork and 1 tablespoon Sriracha; mix just until well combined. Divide and shape into 16 meatballs. Grill, covered, 10 to 12 minutes or until cooked through, turning occasionally.

Step 3While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños.

Sriracha Meatball Hoagies

Ingredients

Directions

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