Thoroughly mix the pork, egg, garlic, onion, panko, 1/4 cup broth, fish sauce and 1 teaspoon sriracha in a large bowl. Shape the pork mixture into 12 (2-inch) meatballs.Heat the remaining broth in a 12-inch skillet over medium-high heat to a boil. Carefully drop the meatballs into the broth and cook for 18 minutes or until the meatballs are cooked through and the broth has evaporated, turning the meatballs occasionally.Stir the mayonnaise and remaining sriracha in a small bowl. Stir the carrot, radish, cucumber, vinegar and sugar in a medium bowl. Spread the mayonnaise mixture on the rolls. Divide the meatballs among the rolls and top with the vegetable mixture.
1 pound ground pork1 egg2 cloves garlic, minced1 small onion, chopped (about 1/4 cup)0.5 cup panko (Japanese breadcrumbs)2.25 cups Swanson® Beef Broth0.5 teaspoon fish sauce4 teaspoons sriracha hot chili sauce0.25 cup mayonnaise0.5 cup shredded carrot0.5 cup shredded radish0.5 cup shredded cucumber2 tablespoons seasoned rice vinegar1 teaspoon sugar4 long hard roll, split
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