Lamb Meatball Bahn Mi Sliders

Ingredients

• 2 large carrots, grated
• ½ daikon radish, thinly sliced
• ¼ cup sugar
• ¼ cup rice vinegar
• 1 Tbsp sesame oil
• 1 tsp salt
• 5 scallions, thinly sliced, divided
• 4 sprigs Thai basil, finely chopped
• 4 cloves garlic, finely chopped
• 1 Tbsp fish sauce
• 1 Tbsp sriracha
• 1 Tbsp sugar
• 2 tsp cornstarch
• 1 lb ground lamb
• Salt to taste
• Oil for cooking
• 1 pack Hawaiian rolls
• Sriracha Mayo
• 1 bunch cilantro, roughly chopped

Instructions

In a small bowl, combine the grated carrots, sliced radish, ¼ cup sugar, ¼ cup rice vinegar, 1 Tbsp sesame oil, and 1 tsp salt. Toss to combine and set aside while you prepare the meatballs.

In a large bowl, combine ⅔ of the chopped scallions, 4 sprigs chopped Thai basil, 4 cloves chopped garlic, 1 Tbsp fish sauce, 1 Tbsp sriracha, 1 Tbsp sugar, 2 tsp cornstarch, 1 lb ground lamb, & salt to taste. Mix with a fork until well combined. Form mixture into 1 ½ inch meatballs and set aside.

Add a bit of oil to a large skillet over medium heat. When the oil is shimmering add the meatballs and let cook 2-3 minutes on each side.

While the meatballs are cooking, slice the Hawaiian rolls in half and deeply toast on all sides.

When ready to assemble, generously spread sriracha mayo on both sides of the rolls, sprinkle with remaining scallions, then generously heap with carrots, daikon, and cilantro. Place 1 meatball on each roll and top with bun top, skewering with a toothpick if desired.