Description
Imagine biting into a succulent Banh Mi Meatball, infused with the iconic flavors of a traditional Vietnamese Banh Mi sandwich but in a delightful, easy-to-prepare meatball. These meatballs are a perfect blend of savory pork, zesty sweet chili sauce, and tangy teriyaki, complemented by the fresh crunch of carrots, cilantro, and jalapeños. Perfect for a quick dinner or a stylish appetizer, these meatballs bring a taste of Vietnam right to your kitchen.Whether you’re serving them over a bed of rice for a filling meal or spearing them with toothpicks for a fun party snack, these Banh Mi Meatballs are versatile and sure to please any crowd. Their vibrant flavors and simple preparation make them an ideal choice for any day of the week, offering a culinary journey to Southeast Asia without leaving your home.
Ingredients
24 oz. mini or regular size pork meatballs (frozen)
½ cup sweet chili sauce (purchased or homemade)
¼ cup low-sodium teriyaki sauce
1 tablespoon fish sauce
1 cup shredded carrot
¼ cup chopped cilantro
¼ cup thinly sliced jalapeño
Optional: ¼ cup chopped mint, pickled red onions, lime wedges
Instructions
Heat a 12″ cast iron skillet over medium heat. Add meatballs and cook for about 3 to 5 minutes, turning every minute or so.
In a small bowl, mix sweet chili sauce, teriyaki sauce, and fish sauce. Pour this mixture over the meatballs in the skillet, tossing to coat evenly.
Cover and let cook for 10 minutes or until the meatballs are thoroughly warmed and reach an internal temperature of 165° F. Stir occasionally.
If desired, uncover, increase heat to medium-high and cook until the sauce thickens. Remove from heat.
Top with shredded carrots, cilantro, and jalapeño slices. Optionally, add fresh mint, and serve with pickled red onions and lime wedges for squeezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes