Seafood Meatball Bánh Mì Recipe 435

SEAFOOD MEATBALL BáNH Mì RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 300 F / 150 C 2. Chop the proteins until texture of ground meat. (Alternative, used the meat grinder attachment to a stand mixer) 3. Mix meatball ingredients and form 12 balls. 4. Cook balls in two batches over medium-high heat until brown on the bottom. Flip and brown the other side. 5. Transfer browned meatballs to an oven-safe dish. Bake in the oven 15-20 minutes or until done. 6. While the meatballs are baking, mix together the "mayo." 7. Cut each baguette or crusty roll [Brötchen] horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch[1.3 cm]-thick shell. Spread hot chili "mayo" over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs [or 1/8 if using Brötchen]. Drain đồ chua; place atop meatballs. Press on baguette tops.

BANH MI MEATBALL SANDWICH RECIPE BY TASTY

Steps:

• Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
• Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
• Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
• Enjoy!

PORK MEATBALL BANH MI

Steps:

• For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
• For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
• For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.

MEATBALL BANH MI

Steps:

• Hot Chili Mayo: Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
• Meatballs: Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Sandwiches: Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
• Preheat oven to 300°F Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Saute until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
• Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Splash on soy sauce, if desired. Press on baguette tops.