Description
Vietnamese street-style banh mi meatballs deliver a symphony of bold flavors from traditional Vietnamese cuisine. Tender pork blends with aromatic herbs and spices, creating a delectable dish you’ll crave again and again.
Ingredients
Scale
Proteins:
- 24 ounces (680 grams) mini or regular size pork meatballs (frozen)
Sauces and Seasonings:
- 0.5 cup (120 milliliters) sweet chili sauce (purchased or homemade)
- 0.25 cup (60 milliliters) low-sodium teriyaki sauce
- 1 tablespoon (15 milliliters) fish sauce
Garnishes and Fresh Ingredients:
- 1 cup (240 milliliters) shredded carrot
- 0.25 cup (60 milliliters) chopped cilantro
- 0.25 cup (60 milliliters) thinly sliced jalapeño
- 0.25 cup (60 milliliters) chopped mint (optional)
- Pickled red onions (optional)
- Lime wedges (optional)
Instructions
- Preheat a 12-inch (30.5 centimeters) cast iron skillet over medium heat, ensuring an even cooking surface for the meatballs.
- Carefully place the meatballs into the skillet, rotating them gently every minute to achieve uniform browning and prevent sticking, cooking for approximately 3 to 5 minutes.
- Combine sweet chili sauce, teriyaki sauce, and fish sauce in a small mixing bowl, whisking until the ingredients are thoroughly integrated.
- Pour the prepared sauce mixture directly over the meatballs in the skillet, using tongs to gently toss and coat each meatball evenly with the flavorful glaze.
- Cover the skillet with a tight-fitting lid, allowing the meatballs to simmer and absorb the sauce, stirring occasionally to prevent burning.
- Continue cooking for 10 minutes or until the meatballs reach a safe internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), ensuring complete and thorough heating.
- Optional: Uncover the skillet and increase the heat to medium-high, allowing the sauce to reduce and thicken, creating a more concentrated and glossy coating.
- Remove the skillet from heat and garnish the meatballs with freshly shredded carrots, chopped cilantro, and thinly sliced jalapeño peppers.
- Enhance the dish with optional fresh mint leaves and serve alongside pickled red onions and lime wedges for an extra burst of tangy brightness.
Notes
- Master the art of searing meatballs evenly by turning them gently every minute to develop a perfect golden-brown exterior.
- Create a flavor-packed Asian-inspired sauce combining sweet chili, teriyaki, and fish sauce for an authentic and complex taste profile.
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F, preventing any risk of foodborne illness.
- Customize your dish with fresh garnishes like shredded carrots, cilantro, and jalapeños to add vibrant colors and zesty textures.
- Elevate the meal with optional accompaniments such as pickled red onions and fresh lime wedges for an extra burst of tanginess.
- Let the meatballs rest briefly after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor retention.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg