Meatball Banh Mi
with carrot slaw / Sriracha mayo

Name: Meatball Banh Mi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Pork, ground; 1 Eggs; 1/4 cup Panko breadcrumbs, gluten-free (sub any gluten-free breadcrumbs); 1/2 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 4 Tbsp Mayonnaise; 2 tsp Sriracha (sub any hot sauce); 1 Jalapenos (opt), thinly sliced; 1 lb Pork meatballs (ingredients listed separately); 1 Baguette, gluten-free (sub gluten-free hoagie rolls); 8 oz Carrots, shredded (look for pre-shredded to save time); 1 stalk Green onions, white and green parts chopped and combined; 1 Tbsp Vinegar, rice; 2 tsp Brown sugar; 1/4 tsp Salt

Active: 35 Total: 35

Original GF Paleo Vegetarian

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.

Proteins

Ground meat

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Pork Meatballs:

Pork, ground - 1 lb
Eggs - 1
Panko breadcrumbs, gluten-free - 1/4 cup (sub any gluten-free breadcrumbs)
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, gluten-free - 1 (sub gluten-free 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

Prep

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)
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)
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)
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

Slice meatballs in half.
Slice baguette open. If you’d like it warm, toast.
Warm meatballs in the microwave. Toss with a splash of Tamari (not on ingredients list) if they seem dry.
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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