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–+ servings
Banh Mi Meatballs

Banh Mi Meatballs: A Flavor-Packed Twist on a Classic Dish

Banh Mi Meatballs are a delicious twist on a classic dish, bringing Vietnamese flavors into a bite-sized treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 24 oz Mini or Regular Size Pork Meatballs Feel free to substitute with frozen beef meatballs.
For the Sauce
  • ½ cup Sweet Chili Sauce Use homemade for an extra touch or store-bought for convenience.
  • ¼ cup Low-Sodium Teriyaki Sauce Keeps this dish health-conscious.
  • 1 Tbsp Fish Sauce Essential for enhancing depth of flavor.
For the Toppings
  • 1 cup Shredded Carrot Adds a crunchy texture; can swap with other grated veggies.
  • ¼ cup Chopped Cilantro Optional based on your taste preferences.
  • ¼ cup Thinly Sliced Jalapeño Adds heat; omit for milder flavor.
  • ¼ cup Chopped Mint Recommended for authentic flavor; optional.
  • Pickled Red Onions Adds a tangy burst; homemade or store-bought.
  • Lime Wedges Squeeze over meatballs before serving for zest.

Equipment

  • 12" cast iron skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating a 12" cast iron skillet over medium heat. Once hot, add your frozen mini pork meatballs and cook for 3-5 minutes, turning occasionally until golden-brown.
  2. In a medium bowl, combine ½ cup sweet chili sauce, ¼ cup low-sodium teriyaki sauce, and 1 tablespoon fish sauce. Stir until well blended.
  3. Pour the prepared sauce over the meatballs in the skillet and gently toss to coat. Cover and reduce heat to low, simmer for 10 minutes, stirring occasionally.
  4. Check that the internal temperature has reached 165°F. If not, cover and cook for an additional 2-3 minutes, checking frequently.
  5. For a thicker sauce, uncover and increase heat to medium-high, stirring until the sauce thickens, about 2-4 minutes.
  6. Remove from heat and generously top with shredded carrots, cilantro, jalapeños, and mint. Serve with pickled red onions and lime wedges.

Nutrition

Serving: 4meatballsCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

These meatballs can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat by thawing overnight in the fridge and using a microwave or skillet.

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