Quick Meatball Banh Mi Sandwich

Quick Meatball Banh Mi Sandwich

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From: Diabetic Living Magazine, Winter 2020

Quick-pickled vegetables and an easy Sriracha-mayo sauce lend Vietnamese flavors to this meatball sandwich recipe. If you can't find long whole-wheat sandwich rolls, you can use 5-inch slices of a soft whole-wheat baguette from the bakery.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 tablespoon rice vinegar
  • ½ teaspoon honey
  • ⅛ teaspoon salt
  • ½ cucumber, cut into matchsticks ( ½ cup)
  • ½ medium carrot, cut into matchsticks ( ½ cup)
  • 1 tablespoon mayonnaise
  • 1 teaspoon Sriracha
  • 10 Baked Turkey Meatballs (see Associated Recipes)
  • 1 100%-whole-wheat 5-inch sandwich rolls, split and toasted
  • ¼ cup cilantro leaves

Preparation

  • Prep

  • Ready In

  1. Combine vinegar, honey, and salt in a medium bowl. Add cucumber and carrot; let stand at room temperature for 20 minutes or refrigerate for up to 24 hours. Drain off the marinade.
  2. Combine mayonnaise and Sriracha in a small bowl.
  3. Place meatballs in a microwave-safe bowl; cover and microwave on High until just warmed, about 2 minutes.
  4. Spread half of the mayonnaise mixture on each roll. Divide the meatballs and the vegetables between the rolls. Sprinkle with cilantro.
  • To make ahead: Refrigerate marinated vegetables (Step 1) for up to 1 day.

Nutrition information

  • Serving size: 5 meatballs + 1 roll + ½ cup vegetables
  • Per serving: 474 calories; 18 g fat(4 g sat); 7 g fiber; 47 g carbohydrates; 34 g protein; 32 mcg folate; 87 mg cholesterol; 11 g sugars; 2,944 IU vitamin A; 7 mg vitamin C; 151 mg calcium; 4 mg iron; 702 mg sodium; 636 mg potassium
  • Nutrition Bonus: Vitamin A (59% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3

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