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Meatball Banh Mi
with carrot slaw / Sriracha mayo

Active: 35 minTotal: 35 min
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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.


Pork Meatballs:
  • 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
Meatball Banh Mi:
  • 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)
Tangy Carrot Slaw:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. 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)
  3. 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)
  4. 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)


  1. Slice meatballs in half.
  2. Slice baguette open. If you’d like it warm, toast.
  3. Warm meatballs in the microwave. Toss with a splash of soy sauce (not on ingredients list) if they seem dry.
  4. 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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This meal has 30 reviews

Hubby loved this, but I made several changes based on the reviews. For the slaw, I used soy sauce, powdered ginger, garlic powder, and cilantro. I left out the sugar. I think this needs a side too.

By: Sara
Posted: Jan 15, 2018
Diet: Original

Flavorful but messy and seemed to lack some essential ingredient. Will try again with sliced tofu instead of cubes.

By: Lisa
Posted: Jan 10, 2018
Diet: Vegetarian

I used peperoncinis instead of jalapenos and it was awesome!

By: Cassi
Posted: Jan 10, 2018
Diet: Original

Really simple, really good.

By: Michelle
Posted: Jan 09, 2018
Diet: Original

So yummy. I used pickled banana peppers instead of jalapeños and added some arugula. Best way to eat a meatball!

By: Shannon
Posted: Jan 09, 2018
Diet: Original

Really easy meal to spice up the week and all plates were empty! Added some garlic powder and lime juice to the mayo from previous Cooksmart recipes.

By: Jena
Posted: Jan 09, 2018
Diet: Original