Sriracha Teriyaki Meatball Sub
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
How to make it
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.
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.
To assemble, place meatballs on rolls and top with carrot and jicama mixture, mint leaves, cilantro and thinly sliced jalapeños.
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