One great meatball sandwich, totally my favorite!
- ¼ cup rice vinegar
- ¼ cup white vinegar
- 2 large carrot, julienned
- 8 radishes, julienned
- 1 pound ground pork
- 1 egg, lightly beaten
- ½ cup panko
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fish sauce
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
- ½ cup mayonnaise
- 1 tablespoon Sriracha
- 3 jalapeños
- 1 small bunch of cilantro
- 6 mini very fresh French baguette (not too thick/bready). You can also use lightly toasted hoagie rolls for this application.
- In a medium-sized bowl, combine the rice vinegar and white vinegar. Add the carrot and radish – toss to mix and set aside.
- In a large bowl add the ground pork. Then add the egg, panko, soy sauce, fish sauce, garlic, and ginger. Mix well. Shape into meatballs, about 1¼-inch in diameter (you’ll make about 25 meatballs).
- In a large heavy-bottomed skillet over medium-high heat, heat the oil. Add the meatballs in a single layer and cook until browned on all sides, about 8 – 10 minutes.
- Meanwhile, to prepare the Sriracha-mayo, simple combine the two in a small bowl.
- Slice the bread lengthwise and slather both sides of the bread with the Sriracha-mayo, add the meatballs, pickled carrots and radishes, cilantro, and jalapeños. Serve and enjoy!
*Cilantro can be excluded if you hate it. For me, cilantro is what make this sandwich so great! 🙂
Recipe source: hapa nom nom