Meatball Banh Mi

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Meatball Banh Mi
  • Prep Time: 10
  • Total Time: 30
  • Servings: 10
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About this Recipe

Ingredients

CRUNCHY PICKLED VEGETABLES:
1/2 cup (125ml) Carrots, julienned
1/2 cup (125ml) English cucumber, julienned
1/2 cup (125ml) Snow peas, julienned
1/2 cup (125ml) Radish, julienned
1 1/4 cup (300ml) White vinegar
4 tbsp (60ml) Sugar
2 tbsp (30ml) Sesame oil
1 Salt and pepper
CILANTRO MAYONNAISE:
1 cup (250ml) Mayonnaise
3 (Cloves) Garlic, minced
1/4 cup (260ml) Chopped fresh cilantro
1 tbsp (15ml) Lime juice
MEATBALL BANH MI:
50 Schneiders® Italian Meatball with Cheese 1oz (15223)
1/2 cup (125ml) Honey
2 tbsp (30ml) Sesame oil
3 tbsp (45ml) Hot chili garlic sauce
10 Canada Bread® Home Loaf Rolls, toasted
10 (Leaves) Lettuce

Directions

CRUNCHY PICKLED VEGETABLES:
COMBINE all ingredients in a shallow bowl and refrigerate until ready to use.

CILANTRO MAYONNAISE:
WHISK together mayonnaise, garlic and chopped cilantro. Refrigerate until ready to use.

MEATBALL BANH MI:
PREHEAT oven to 350°F (180°C). Arrange meatballs on a parchment paper lined baking sheet and bake for 15-20 minutes. You can choose to grill the meatballs for 15-20 minutes. Meatballs are done when they are heated through and the internal temperature reaches 160°F (71°C).

MIX together honey, sesame oil and hot garlic sauce in a small bowl. Toss with fully cooked meatballs.

ASSEMBLE by spreading cilantro mayonnaise over the inside of the rolls. Place a leaf of lettuce on the bottom half on the bun then 5 meatballs; top with crunchy pickled vegetable and the other half of the bun.

Notes

Serve with sweet potato fries.

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