Chicken Banh Mi Meatballs
This meatball recipe has all the flavors of a banh mi sandwich, but in easy-to-make meatball form.
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 sandwich. It typically consists of a baguette that is spread with pate and 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 meatballs 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. Totally serious!
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 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 a wrap: Make your own homemade tortilla shells or use Romaine lettuce leaves to make a lettuce wrap. Top with some hoisin sauce, avocado, red bell pepper, crushed peanuts, and a squeeze of lime juice.
- 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.
More Great Meatball Recipes
Meatballs are SO CONVENIENT to have on hand for a quick meal or snack. Here are some of my favorites:
- Paleo & Whole30 compliant confetti chicken meatballs
- Paleo zucchini meatballs with creamy tomato sauce
- My Norwegian grandma’s meatball recipe
- Pesto-Parmesan meatballs
- Swedish meatballs
- Vegetarian spinach ricotta “meatballs”
- 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.