Banh Mi Meatballs
Ready In: 30 mins
Serves: 6
Ingredients
- 1 lb ground pork
- 1 tablespoon mayonnaise
- 1 medium egg, beaten lightly
- 1 cup breadcrumbs
- 2 Thai red chili peppers, seeded and finely minced
- 2 tablespoons soy sauce
- 2 pinches kosher salt
- 3⁄4 cup pickled carrot, diced (Do Chua)
- 1⁄2 cup all-purpose flour
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 1 cucumber
Directions
- Combine pork, mayonnaise, egg, breadcrumbs, minced chilies, soy sauce, salt and Do Chua gently with your hands, trying not to compact the meat too much. Form into walnut-sized balls (slightly larger than 1 tbsp). Place on a parchment-lined baking sheet and refrigerate 30 minutes.
- Preheat oven to 350°F Pour oils into a large skillet over high heat. When oils are shimmering, roll meatballs in flour and place into skillet. Turn heat down to medium and brown meatballs on all sides.
- Transfer meatballs to a parchment-lined baking sheet (use a fresh piece of parchment, please!) and place in preheated oven for 10 minutes until cooked through.
- Make cucumber ribbons by using a vegetable peeler on the cucumber. Wrap each meatball with a cucumber ribbon, and top with a pinch more diced Do Chua.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off