Meatball Banh Mi
with carrot slaw / Sriracha mayo
We have featured banh mi in the past, but we wanted to mix things up a bit with this version. Though the flavors are different than traditional Vietnamese banh mi, we kept two of our favorite banh mi toppings - pickled carrots and creamy, spicy aioli.
Ingredients
- Pork, ground - 1 lb
- Eggs - 1
- Panko breadcrumbs - 1/4 cup
- Garlic powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Mayonnaise - 4 Tbsp
- Sriracha - 2 tsp (sub any hot sauce)
- Jalapenos (opt) - 1 , thinly sliced
- Pork meatballs (ingredients listed separately) - 1 lb
- Baguette - 1 (sub hoagie rolls)
- Carrots - 8 oz , shredded (look for pre-shredded to save time)
- Green onions - 1 stalk , white and green parts chopped and combined
- Vinegar, rice - 1 Tbsp
- Brown sugar - 2 tsp
- Salt - 1/4 tsp
Prep
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Make meatballs - (Skip if meatballs were made and cooked ahead on Wednesday.) Mix pork, eggs, panko, garlic powder and salt. Form into 1” / 2.5cm meatballs. Place formed meatballs on a sheet pan brushed with some oil and bake at 425F / 218C degrees until cooked through, 15 to 20 minutes. (Can be done 1 day ahead)
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Make Sriracha mayo - Combine mayonnaise and Sriracha. Add extra Sriracha if you'd like it more spicy. (Can be done up to 5 days ahead)
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Jalapenos / Carrots - Prep as directed. Carrots can be shredded using a box grater or food processor. Store separately. (Can be done up to 3 days ahead)
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Make carrot slaw - Chop green onions. Toss carrots with green onions, vinegar, brown sugar and salt. Let sit for 20 minutes and up to a day to let flavors come together. (Can be done 1 day ahead)
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Make
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Slice meatballs in half.
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Slice baguette open. If you’d like it warm, toast.
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Warm meatballs in the microwave. Toss with a splash of soy sauce (not on ingredients list) if they seem dry.
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Assemble sandwiches by spreading Sriracha mayo on baguettes. Top with meatballs, jalapenos and some of the carrot slaw. Serve any remaining carrot slaw on the side. Enjoy!
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