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Recipe Sriracha Teriyaki Meatball Sub

Sriracha Teriyaki Meatball Sub

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    10 mins

Fusion Vegetable Beef Lunch Dinner Less Than 30 mins

What you’ll need

Ingredients

  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 lb. cooked beef meatballs
  • 4 (4" long) soft hoagie or sub rolls, split and lightly toasted
  • 1/4 cup packed fresh mint leaves
  • cilantro sprigs, for garnish
  • thinly sliced jalapeño, for garnish

Seasoning

  • 1/2 cup Lee Kum Kee Teriyaki Glaze
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce, plus more for serving

Sauce Mix

  • 1/2 cup Lee Kum Kee Seasoned Rice Vinegar
  • 1/4 cup water
  • 1/2 medium jicama, peeled and cut into small strips
  • 1/2 cup shredded carrots

Made with
Lee Kum Kee products

teriyaki glaze

Ready Sauces

Teriyaki Glaze
Seasoned Rice Vinegar 64 fl oz (1.9 L)

Vinegars

Seasoned Rice Vinegar
Pure Sesame Oil 55.7 fl oz (1.65 L) Tin Can

Sesame Oils

Pure Sesame Oil

How to make it

  1. In a 2-quart sauce pot, heat Lee Kum Kee Seasoned Rice Vinegar and water and bring to a simmer over medium heat. Remove from heat and add jicama and carrots. Let vegetable mixture cool completely.
  2. Heat a large skillet over medium high heat, add Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Teriyaki Glaze and Lee Kum Kee Sriracha Chili Sauce. Bring to a boil and add meatballs. Cook until heated all the way through, about 5 minutes. 
  3. To assemble, place meatballs on rolls and top with carrot and jicama mixture, mint leaves, cilantro and thinly sliced jalapeños.

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