LIVE

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

Gallery

Recipe Summary

active:
10 mins
total:
30 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; carbohydrates 47.1g; dietary fiber 6.9g; sugars 10.9g; fat 17.5g; saturated fat 3.8g; cholesterol 86.8mg; vitamin a iu 2944.2IU; vitamin c 7.1mg; folate 32mcg; calcium 151.4mg; iron 3.9mg; magnesium 44.2mg; potassium 636.1mg; sodium 701.8mg.
Advertisement