Chicken Banh Mi Meatballs

Banh mi meatballs. These are SO easy to make and super flavorful. One of my favorite dishes!

Are you interested in meatballs that are bite-sized, moist, and bursting with Asian flavors? Then you’re going to want to make these ASAP.

What is a banh mi? A banh mi is a Vietnamese-style sandwiches. It typically consists of a baguette that is filled with roasted pork or chicken, pickled carrots, cilantro, chilies, and mayonnaise. There are many variations of the banh mi.

Why Banh Mi Meatballs?

I decided to make meatballs with the flavors of a traditional banh mi sandwich – and I’m so glad I did.

These things are absolutely delicious and one of my favorite recent food discoveries. Plus, the pizza you see below ranks as one of the best things I’ve ever eaten.

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!

How to make bahn mi pizza. Start with this crust and add fresh ingredients on top. Click through for recipe!

Serving Suggestions

There are so many things you can do with these meatballs:

  • Make banh 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 banh mi pizza: Top pizza crust with olive oil, garlic, mozzarella cheese, and halved banh 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.

Bahn mi pizza, with chicken bahn mi meatballs. This was SO incredibly good - and quite easy to make!

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 Banh Mi Meatballs

Yield: 36 meatballs

Prep Time: 10 min

Cook Time: 20 min

Not into chicken? Substitute ground pork or a 50/50 mix of ground pork and ground beef.

Ingredients:

  • 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

Directions:

  1. Mix all meatball ingredients together. Form into small balls and place on a parchment-lined baking sheet. Place meatballs in freezer for 20 minutes.
  2. 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.
  3. 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.

5 Responses to “Chicken Banh Mi Meatballs”

  1. 1

    Heidi @foodiecrush — May 5, 2016 @ 7:25 pm

    I LOVE this idea! I’m all about Korean food everything and this is a great plan!

    • Haley replied: — May 5th, 2016 @ 9:17 pm

      Thank you so much, Heidi!

  2. 2

    Lucy — May 5, 2016 @ 8:48 pm

    Sounds delicious.  It’s spelled “banh mi” btw.  🙂

    • Haley replied: — May 5th, 2016 @ 9:17 pm

      Oops! Thanks for letting me know 🙂

  3. 3

    Sarah Christine — July 1, 2016 @ 1:47 am

    This recipe is not gluten free: soy sauce has wheat in it, and oftentimes, chicken bullion contains wheat as well. Just a heads up; I wouldn’t want anyone to get a reaction!

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