Mix together all meatball ingredients. Form mixture into 1 ½“ balls and place onto a lined, greased sheet pan. Refrigerate until ready to cook (can be made up 24 hours in advance, if desired). Combine rice wine vinegar, sugar and salt in a sauce pan and bring to a boil over high heat. Remove mixture from the heat and add cut carrots and radish, tossing occasionally for 10-15 minutes. Preheat oven to 400*F. Bake meatballs on sheet pan for 15-20 minutes or until internal temperature reaches 160*F. Warm French rolls in the oven for 5 minutes. Top French rolls with mayonnaise and chili sauce (if desired), 4-5 meatballs, 1-2 Tbl. of pickled vegetables, sliced peppers and cilantro sprigs.