Meatball banh mi

Combine ground beef and ground pork with breadcrumbs, parmesan, red pepper flakes, kosher salt, pepper, squeezed garlic, an egg and ricotta.

Variation: add parsley or basil if wanted.

Mix with a gloved hand until combined but not overmixed; overmixing gives a hard meatball.

Roll into meatballs of a modest eating size.

Bake at 400F for 15 to 20 minutes, until done, to about 160 degrees inside; carry-over adds a couple of degrees.

Mix rice vinegar and sugar.

Cut carrots into thin matchsticks and slice Persian cucumber thinly; toss both in the vinegar mixture.

Mix the mayo, sriracha and sesame oil for the sauce.

Cut green onion very thin.

Toss three meatballs in a bowl with a little hoisin sauce.

Split the baguette; spread the sauce, add vegetables shaken free of extra vinegar, three meatballs, more carrot and cucumber.

Top with sliced jalapeno, green onion, cilantro and a few sesame seeds. Do not toast the bread; warm from the oven is better.