Description
Banh Mi Meatballs are a delightful twist on traditional Vietnamese street food, combining savory meatballs with vibrant, fresh toppings for a quick and flavorful appetizer.
Ingredients
Scale
- 1 lb Mini or Regular Size Pork Meatballs (or beef)
- 1/2 cup Sweet Chili Sauce
- 1/4 cup Low-Sodium Teriyaki Sauce
- 1 tbsp Fish Sauce
- 1 cup Shredded Carrot
- 1/2 cup Chopped Cilantro
- 1 ea Thinly Sliced Jalapeño (adjust per heat tolerance)
- 1/4 cup Chopped Mint (optional)
- 1/4 cup Pickled Red Onions (optional)
- 2 ea Lime Wedges (for serving)
Instructions
- Begin by cooking your meatballs. If using frozen mini meatballs, bake them according to the package instructions until heated through. For homemade meatballs, you can pan-fry or bake them until they reach an internal temperature of 160°F (70°C).
- In a mixing bowl, combine the sweet chili sauce, low-sodium teriyaki sauce, and fish sauce, which will serve as a coating for the meatballs.
- Once the meatballs are cooked, toss them in the sauce mixture until well coated.
- Prepare the fresh toppings by mixing the shredded carrot, chopped cilantro, sliced jalapeño, and any optional ingredients like mint and pickled red onions in a separate bowl.
- Serve by placing a few meatballs on a platter and topping with the fresh vegetable mixture. Squeeze lime wedges over them for an extra burst of flavor.
- Optional: Serve with additional lime wedges and extra sweet chili sauce on the side for dipping.
Notes
Meatball size should be consistent for even cooking. Adjust the spiciness level by controlling the amount of jalapeño used. Serve warm for the best flavor experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Pan-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg