Preheat oven to 350 degrees F. Line a baking sheet with foil and grease with cooking spray, set aside.

In a large bowl, combine the ground sirloin, ground pork, basil, garlic, green onions, fish sauce, chili sauce, sugar, cornstarch, black pepper and salt until evenly combined. Using a small ice cream scoop, portion out the mixture and roll between your hands to a smooth ball, a bit smaller than a golf ball. Place on the prepared baking sheet and continue shaping the rest of the mixture. Roast in the oven for until browned, and fully cooked through, about 25 to 30 minutes. Remove from oven and let cool slightly.

To make the sauce, combine the mayo, onions, red pepper, and chili sauce in a small bowl until smooth. Set aside.

In a medium bowl, toss together the carrots, daikon, vinegar, sugar, salt, and sesame oil until evenly combined. Allow to sit for about 10 to 15 minutes to allow the carrots and daikon to soften a bit.

To assemble the sandwiches, warm the baguettes in the oven for about 5 minutes. Split open and slather the inside with the spicy mayo. Fill with about 3 meatballs per sandwich and top with the pickled carrots and daikon, cilantro and jalapeño slices. Serve immediately. Enjoy!