Spicy Meatball Banh Mi Sandwiches
These Spicy Meatball Banh Mi Sandwiches are some of my favorite sandwiches. I like to serve these sandwiches for lunch, especially on a picnic because they travel well and can totally be eaten at room temperature. They’re also great for dinner though, Make you can whip them up in no time at all, making them perfect for dinner during the week because sometimes we just don’t have the time or the patience to spend the evening in the kitchen all night long.
Make sure to give these sandwiches a try this week because they’re amazing and completely delicious. They’re packed with so much flavor. Don’t let some of the ingredients throw you off. They all are vital components to this dish because we want to make sure they taste as much like a traditional banh mi as possible.
Spicy Meatball Banh Mi Sandwiches
Equipment
- Baking sheet
- Mixing bowls
Ingredients
Meatballs:
- 1 pound ground sirloin
- 1 pound ground pork
- 1/3 cup sliced fresh basil
- 4 garlic cloves minced
- 5 green onions sliced
- 2 tablespoons fish sauce
- 2 to 4 tablespoons hot chili sauce (such as sambal oelek or sriracha)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoon coarsely ground black pepper
- 1 teaspoon Kosher salt
Spicy Mayo:
- 1/2 cup mayonnaise
- 3 green onions sliced
- 1/2 teaspoon crushed red pepper flakes optional
- 1 to 3 tablespoons hot chili sauce (such as sambal oelek or sriracha)
Sandwiches:
- 2 medium carrots julienned
- 1 small daikon radish julienned
- 1/4 cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 1 tablespoon sesame oil
- 6 individual baguettes or 2 long baguettes cut in thirds
- 2 medium jalapeños thinly sliced
- 1/2 cup fresh cilantro sprigs
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil and grease with cooking spray, set aside.
- In a large bowl, combine the ground sirloin, ground pork, basil, garlic, green onions, fish sauce, chili sauce, sugar, cornstarch, black pepper and salt until evenly combined. Using a small ice cream scoop, portion out the mixture and roll between your hands to a smooth ball, a bit smaller than a golf ball. Place on the prepared baking sheet and continue shaping the rest of the mixture. Roast in the oven for until browned, and fully cooked through, about 25 to 30 minutes. Remove from oven and let cool slightly.
- To make the sauce, combine the mayo, onions, red pepper, and chili sauce in a small bowl until smooth. Set aside.
- In a medium bowl, toss together the carrots, daikon, vinegar, sugar, salt, and sesame oil until evenly combined. Allow to sit for about 10 to 15 minutes to allow the carrots and daikon to soften a bit.
- To assemble the sandwiches, warm the baguettes in the oven for about 5 minutes. Split open and slather the inside with the spicy mayo. Fill with about 3 meatballs per sandwich and top with the pickled carrots and daikon, cilantro and jalapeño slices. Serve immediately. Enjoy!
