Meatball Banh Mi Sandwich Recipe
Active Prep: 20 min
Cook: 10 min
For quick-pickled vegetables:
- 4 Red radishes, thinly sliced
- 1 Jalapeno or Fresno pepper, thinly sliced (optional)
- 1/2 small white onion, thinly sliced
- 1/2 cup white vinegar
- 1 Tbsp. finely chopped cilantro
- 2 tsp. salt
- 2 tsp. sugar
- 2 tsp. Asian Style Sprinkle
- 1 medium cucumber, peeled
- 1 medium carrot, peeled
- 1 (28 oz.) can petite diced tomatoes
- 3 cloves garlic, chopped
- 1 Tbsp. Ground Ginger
- 1 Tbsp. soy sauce or tamari
- 1 lb. ground pork
- 1 Tbsp. Asian Style Sprinkle
- 4 hoagie or french rolls
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This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:
Vegetarian/Vegan: See our recipe for Mushroom Banh Mi Sandwich.
Gluten-Free: Use gluten-free rolls or serve the sandwich filling over a bed of rice.
For quick-pickled vegetables: Combine radishes, pepper, onion, vinegar, cilantro, salt, sugar, and Asian Style Sprinkle in a bowl. Cut cucumber in half lengthwise then cut into thin slices. Using a vegetable peeler, shave carrot into long strips. Add cucumber and carrot to pickling liquid, toss to coat veggies, and let sit while preparing meatballs.
For meatballs: Combine tomatoes, garlic, ginger, and soy sauce in a medium saucepan. Bring to a simmer. Mix pork and Asian Style Sprinkle together in a bowl. Form pork mixture into 12 (1 1/2-inch) meatballs. Place meatballs in tomato sauce. Simmer until internal temperature of meatballs reaches 165 degrees, about 15 min.
To assemble: Slice rolls horizontally, being careful not to slice through. Place 3 meatballs on each roll and smash slightly with the back of a spoon. Spoon additional tomato sauce over meatballs and top with pickled vegetables.
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