Sriracha Meatball Hoagies



  • ½ cup seasoned rice vinegar
  • ½ medium jicama, peeled and cut into small strips
  • ½ cup shredded carrots
  • ¼ cup packed fresh mint leaves
  • 3 cloves garlic
  • 1 medium shallot, chopped
  • 1 stalk lemongrass, tough outer layer discarded, sliced
  • 1½ Tbsp fish sauce
  • 1 lb ground pork
  • 3 Tbsp sriracha hot sauce
  • 4 (4-inch-long) soft hoagie or sub rolls, split and lightly toasted
  • Cilantro and thinly sliced jalapeño, for serving


  1. In small saucepan, bring vinegar and
 ¼ cup water to a simmer. Remove from heat and add jicama and carrots and let mixture cool completely.
  2. Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped. Transfer to a bowl along with pork and 1 Tbsp sriracha and mix to combine.
  3. Shape the mixture into 16 meatballs. Grill, covered, turning occasionally, until cooked through, 10 to 12 min.
  4. While meatballs cook, combine mayonnaise and remaining 2 Tbsp sriracha.  Spread on insides of rolls. Drain jicama and carrots, add to rolls along with meatballs, cilantro and jalapeños.

Nutritional Information

Main Total
Servings 4
Fat (g) 34 34
Sat. Fat (g) 10 10
Protein (g) 28 28
Carb (g) 38 38
Fiber (g) 5 5
Sodium (mg) 1160 1160

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