Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Meatball Banh Mi
with carrot slaw / Sriracha mayo

Active: 35 minTotal: 35 min

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  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!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


This meal has 30 reviews

I haved loveed other Banh Mi from Cooksmarts but this was missing vegetables (and I did not have more available in my fridge to add). I found this Banh Mi bland and lacking some of the flavors I love.

By: Diana
Posted: Jan 08, 2018
Diet: Original

This was our favorite of the week but I served the meatballs with rice and bumped up the carrots with lettuce, cucumber, radish, and cilantro. Easy and delicious!

By: Adrienne
Posted: Jan 07, 2018
Diet: Original

Super fast and easy if you did prep and had meatballs from earlier in the week

By: Renee
Posted: Jan 06, 2018
Diet: Paleo

I used a jalapeno but the heat got lost in the rest of the dish (or maybe I just had a mild jalapeno?). Definitely recommend hot sauce on this one.

By: Alyson
Posted: Jan 06, 2018
Diet: Paleo

4 stars with the simple addition of cilantro, but otherwise just okay!

By: Kiera
Posted: Jan 05, 2018
Diet: Original

Can’t do spicy or cooked peppers so added peas to the carrot/mushroom sauté. Was tired of teriyaki, used some extra sauce from green beans earlier this week, but was really tasteless without teriyaki and not enough food...

By: Shawn
Posted: Jan 05, 2018
Diet: Paleo