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.

Lori Zanini RD, CDE
Source: Diabetic Living Magazine, Winter 2020


Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Combine mayonnaise and Sriracha in a small bowl.

  • Place meatballs in a microwave-safe bowl; cover and microwave on High until just warmed, about 2 minutes.

  • Spread half of the mayonnaise mixture on each roll. Divide the meatballs and the vegetables between the rolls. Sprinkle with cilantro.

Nutrition Facts

474 calories; protein 34g 68% DV; carbohydrates 47.1g 15% DV; exchange other carbs 3; dietary fiber 6.9g 28% DV; sugars 10.9g; fat 17.5g 27% DV; saturated fat 3.8g 19% DV; cholesterol 86.8mg 29% DV; vitamin a iu 2944.2IU 59% DV; vitamin c 7.1mg 12% DV; folate 32mcg 8% DV; calcium 151.4mg 15% DV; iron 3.9mg 21% DV; magnesium 44.2mg 16% DV; potassium 636.1mg 18% DV; sodium 701.8mg 28% DV.