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“Allow additional time for the pickled vegetables to meld overnight. From The Cooking Channel.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the meatballs: Preheat the oven to 350 degrees F. Mix together the pork, breadcrumbs (only use enough to bind without making the mixture too dry or heavy), garlic, fish sauce, salt, Sriracha, sugar, egg and scallions.
  2. Form about 12 meatballs using damp hands or a medium ice cream scoop. Heat a large pan until hot, and then sear the meatballs until golden brown on all sides. Transfer to a baking dish and bake until the internal temperature reaches 165 degrees F, about 20 minutes.
  3. To serve, spread the Sriracha Mayo on both sides of the rolls. Place 3 meatballs into each roll, and top with a generous amount of Pickled Vegetables. Garnish with the cilantro.
  4. For the pickled vegetables: Bring the vinegar, sugar, salt and 1 cup water to a boil, and then remove from the heat.
  5. Place the carrots and radishes in a nonreactive container and pour the hot liquid over top. Cool to room temperature, and then refrigerate overnight.
  6. For the Sriracha Mayo: Whisk together the mayonnaise, Sriracha and sesame oil until combined. Adjust with more Sriracha to your desired level of spiciness.

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