Pork Meatball Banh Mi
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
48
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Mayonnaise450 g
Ground Pork1 cup
Sugar2 tsps
Cornstarch1 tsp
Coarse Kosher Salt2 cups
Carrot (coarsely grated)16 large
Cilantro (fresh sprigs)Directions:
1
Hot Chili Mayo: Stir all ingredients in small bowl
2
Season with salt
3
Do ahead Can be made 1 day ahead
4
Cover and chill
5
Stir all ingredients in small bowl
6
Season with salt
7
Do ahead Can be made 1 day ahead
8
Cover and chill
9
Meatballs: Line rimmed baking sheet with plastic wrap
10
Gently mix all ingredients in large bowl
11
Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs
12
Arrange on baking sheet
13
DO AHEAD Can be made 1 day ahead
14
Cover and chill
15
Line rimmed baking sheet with plastic wrap
16
Gently mix all ingredients in large bowl
17
Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs
18
Arrange on baking sheet
19
DO AHEAD Can be made 1 day ahead
20
Cover and chill
21
Sandwiches: Toss first 5 ingredients in medium bowl
22
Let stand at room temperature 1 hour, tossing occasionally
23
Preheat oven to 300°F
24
Heat sesame oil in large skillet over medium-high heat
25
Add half of meatballs
26
Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes
27
Transfer meatballs to another rimmed baking sheet
28
Place in oven
29
Repeat with remaining meatballs
30
Cut each baguette or baguette piece horizontally in half
31
Pull out enough bread from each bread half to leave 1/2-inch-thick shell
32
Spread hot chili mayo over each bread shell
33
Arrange jalapeños, then cilantro, in bottom halves
34
Fill each with 1/4 of meatballs
35
Drain pickled vegetables; place atop meatballs
36
Press on baguette tops
37
Toss first 5 ingredients in medium bowl
38
Let stand at room temperature 1 hour, tossing occasionally
39
Preheat oven to 300°F
40
Heat sesame oil in large skillet over medium-high heat
41
Add half of meatballs
42
Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes
43
Transfer meatballs to another rimmed baking sheet
44
Place in oven
45
Repeat with remaining meatballs
46
Cut each baguette or baguette piece horizontally in half
47
Pull out enough bread from each bread half to leave 1/2-inch-thick shell
48
Spread hot chili mayo over each bread shell
49
Arrange jalapeños, then cilantro, in bottom halves
50
Fill each with 1/4 of meatballs
51
Drain pickled vegetables; place atop meatballs
52
Press on baguette tops
53
*Available in the Asian foods section of many supermarkets and at Asian markets
54
**Available at some supermarkets and at Asian markets
55
*Available in the Asian foods section of many supermarkets and at Asian markets
56
**Available at some supermarkets and at Asian markets