Meatball Banh Mi
From EatingWell: March/April 2012
This banh mi (Vietnamese sandwich) is filled with a zingy slaw and chicken-and-pork meatballs spiked with fresh herbs. Look for chile-garlic sauce and fish sauce near other Asian ingredients in most supermarkets.
- 3 tablespoons lime juice
- 2 teaspoons sugar
- 1 3/4 cups shredded carrot
- 1 3 /4 cups shredded daikon radish (see Tip)
- 1/2 cup thinly sliced scallion greens
- 1/4 cup chopped fresh basil
Meatballs & Sandwich
- 8 ounces ground pork
- 8 ounces ground chicken breast
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1/4 cup finely chopped scallion whites
- 3 cloves garlic, minced
- 1 teaspoon fish sauce
- 1 teaspoon chile-garlic sauce or other Asian hot sauce
- 1/2 teaspoon freshly ground pepper
- 2 20-inch baguettes, preferably whole-wheat, cut into thirds
- 1/4 cup low-fat mayonnaise
- 1-2 teaspoons chile-garlic sauce or other Asian hot sauce
- 36 thin slices English cucumber (about 1/2 large)
- 2/3 cup gently packed fresh cilantro
- To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.
- To prepare meatballs: Preheat oven to 450°F. Line a large baking sheet with foil and coat with cooking spray.
- Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.
- To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.
Tips & Notes
- Make Ahead Tip: Freeze cooked meatballs airtight for up to 3 months. Defrost before serving cold or reheating.
- Tip: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. If you can’t find it, the more common round red radish can be used as a substitute.
Per serving: 430 calories; 9 g fat (2 g sat, 2 g mono); 57 mg cholesterol; 67 g carbohydrates; 3 g added sugars; 24 g protein; 5 g fiber; 821 mg sodium; 474 mg potassium.
Nutrition Bonus: Vitamin A (117% daily value), Vitamin C (39% dv), Iron (23% dv)
Carbohydrate Servings: 4
Exchanges: 3 1/2 starch 1 vegetable, 2 lean meat, 1/2 fat
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- March/April 2012