Lamb Meatball Banh Mi

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1/4 cup panko breadcrumbs
• 1 tablespoon fish sauce
• 1 teaspoon salt (to taste)
• 1 tablespoon sriracha sauce
• 1 tablespoon sugar
• 1 large egg
• 1 bunch scallion, chopped
• 4 tablespoons sriracha mayonnaise, recipe follows
• 4 french rolls or 4 ciabatta rolls, toasted
• 2 cups pickled vegetables, recipe follows
• 1 bunch fresh cilantro
• 1 cup rice wine vinegar
• 1/4 cup sugar
• 1 tablespoon salt
• 1 lb carrot, julienned
• 1 lb daikon radish, julienned
• 1 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1/4 teaspoon sesame oil

Recipe

• 1 for the meatballs: preheat the oven to 350 degrees f. mix together the lamb, breadcrumbs (only use enough to bind without making the mixture too dry or heavy), 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.