Sriracha Meatball Rolls

  • 20 min
  • 35 min
  • 4
  • Easy
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Recipe Ingredients

  • ½ cup rice vinegar
  • ½ medium sweet potato, peeled and cut into small strips
  • ½ cup grated 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
  • 450g pork mince
  • 1 tbsp sriracha hot sauce, plus more for serving
  • sriracha mayo
  • 4 (10cm-long) soft rolls, split and lightly toasted
  • coriander sprigs and sliced
  • jalapeño chillies, for garnish

Recipe Directions

  1. In a 2ℓ pot, heat vinegar and ¼ cup water to simmering on medium. Remove from heat; add sweet potato and carrots. Let vegetables mixture cool completely.
  2. Meanwhile, heat grill on medium. In a 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 tbsp sriracha; mix just until well combined. Divide and shape into 16 meatballs. Grill, covered, for 10 to 12 minutes or until cooked through, turning occasionally.
  3. While meatballs cook, spread sriracha mayo on insides of rolls. Drain sweet potato and carrots; add to rolls along with meatballs, coriander and jalapeños.
EACH SERVING About 2410kJ, 28g protein, 38g carbohydrate, 34g fat (10g saturated), 5g fibre, 1160mg sodium


Stir ⅓ cup mayonnaisewith 2 tbsp sriracha until well blended.

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