Sriracha Meatball Hoagies

By The Good Housekeeping Test KitchenPublished: Aug 19, 2016

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Mike Garten

Yields:

4 serving(s)

Active Time:

20 mins

Total Time:

30 mins

Try an Asian twist on Italian meatball subs.

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Ingredients

1/2 cup seasoned rice vinegar
1/2 medium jicama, peeled and cut into small strips
1/2 cup shredded carrots
1/4 cup 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

1. 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.
2. 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.
3. Step 3While 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.

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