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. Source: Diabetic Living Magazine, Winter 2020

Lori Zanini RD, CDE


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.


To make ahead: Refrigerate marinated vegetables (Step 1) for up to 1 day.

Nutrition Facts

474 calories; 17.5 g total fat; 3.8 g saturated fat; 87 mg cholesterol; 702 mg sodium. 636 mg potassium; 47.1 g carbohydrates; 6.9 g fiber; 11 g sugar; 34 g protein; 2944 IU vitamin a iu; 7 mg vitamin c; 32 mcg folate; 151 mg calcium; 4 mg iron; 44 mg magnesium;