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
Directions
- In 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.
- Meanwhile, 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.
- While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños.
Nutritional Information (per serving): Calories 575; Protein 28g; Carbohydrate 38g; Total Fat 34g; Saturated Fat 10g; Dietary Fiber 5g; Sodium 1,160mg.
TOTAL TIME:
PREP:
LEVEL: Easy
YIELD: 4 servings
