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[Leftover] Meatball Banh Mi
with carrot slaw / spicy mayo / watermelon wedges

Active: 30 Total: 30

With Korean meatballs leftover from Monday night, flavorful banh mi sandwiches come together in a flash. These sandwiches get their unique flavor from fresh ingredients like a carrot slaw, spicy mayo and cilantro leaves. 

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Meatball Banh Mi:
  • Mayonnaise - 4 Tbsp
  • Chili-garlic sauce (sub any hot sauce) - 1 tsp
  • Cilantro - 1/4 cup , leaves torn
  • Cucumbers, medium - 1 , sliced
  • Korean meatballs, leftover from Monday - ~20 , halved
  • Baguette (sub sandwich rolls) - 10 oz
  • Carrot slaw (ingredients listed separately) - ~1 1/2 cups
Carrot Slaw:
  • Carrots, medium (look for pre-shredded to save time) - 1 , grated
  • Vinegar, rice - 2 tsp
  • Sugar - 1/2 tsp
Watermelon Wedges:
  • Watermelon, small (preferably seedless) - 1/2 , wedges

Nutrition Facts

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Prep

  1. Make spicy mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)

  2. Carrot slaw - Grate carrots using a food processor, box grater, or julienne peeler (skip if you purchased pre-shredded carrots). Toss with vinegar and sugar. (Can be done up to 2 days ahead)

  3. Cilantro / Cucumbers / Watermelon - Prep as directed. (If making Thursday’s smoothies, cube watermelon for that day at the same time.)

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Make

  1. Slice meatballs in half and warm up in the microwave.

  2. Slice open baguettes and toast (if desired).

  3. Assemble sandwiches by spreading spicy mayo onto bread and then layering in meatballs (~10 halves / serving), carrot slaw, cilantro leaves and sliced cucumbers.

  4. Serve banh mi with watermelon wedges on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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