In a bowl, combine all meatball ingredients and mix with your hands until incorporated.
Roll mixture into small meatballs (about 18) and set them aside on a tray in your refrigerator for 15 minutes or up till 3 hours, covered tightly.
Mix your vinegar, sesame oil and sugar in a small mason jar or bowl.
Place the cole slaw mix, cilantro & jalapeno slices in a small bowl, toss it with the dressing you made. Season with a little salt & pepper.
Preheat oven to 375 degrees.
In a frying pan, heat 2 TBS oil until hot and cook your meatballs until browned. You want them to get a little blackened and crispy...which is all a part of the sandwich experience.
Once they are browned (being careful not to burn) place meatballs on a baking sheet in your oven for an additional 5 minutes or until cooked through.
When ready to assemble sandwiches, split your rolls, slather on a good amount of the Sriracha Mayo (YUM), place a handful of your salad atop that, top with your meatballs and a little extra Sriracha Mayo if you wish and enjoy!