Bahn mi meatballs.
Whatever you call them, these things are absolutely delicious and one of my favorite recent food discoveries.
This recipe makes a big batch, enough for several single meals plus some extras for later. Do yourself a favor and make a batch for yourself. You won’t regret it!
There are so many things you can do with these meatballs:
- Make bahn mi sandwiches (Here’s a good recipe)
- Eat meatballs plain with julienned carrots and zucchini, sliced radishes and jalapenos, cilantro, and sriracha mayo on the side.
- Make bahn mi pizza: Top pizza crust with olive oil, garlic, mozzarella cheese, and halved bahn mi meatballs. After the pizza is done baking, top with a salad of shaved carrots and zucchini, sliced radishes, cilantro, sesame seeds, and sriracha mayo.
Meatballs are SO CONVENIENT to have on hand for a quick meal or snack. Want another good recipe? Check out this paleo zucchini meatball recipe.
Chicken Bahn Mi Meatballs
Yield: 36 meatballs
Prep Time: 10 min
Cook Time: 20 min
- 2 lbs. ground chicken
- 1 tablespoon Better Than Bouillon (or other concentrated chicken stock)
- 4 garlic cloves, minced
- 1 knob ginger, minced (about 1 tablespoon)
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 egg
- Juice from 1 lime
- 2 scallions, chopped
- 1 tablespoon corn starch
- Mix all meatball ingredients together. Form into small balls and place on a parchment-lined baking sheet. Place meatballs in freezer for 20 minutes.
- Heat a bit of olive oil in a large frying pan over medium-high heat. Heat several meatballs at the same time, turning to brown evenly on all sides. Cook to an internal temperature of 165F.
- Remove from frying pan and proceed with the rest of the meatballs. Any leftover meatballs can be kept in the fridge for a couple of days or in the freezer for a couple of months.