Spicy Vietnamese-Inspired Meatball Sandwiches
If you’re looking for a sandwich that really pops with flavor and crunch, look no further than these Banh Mi-inspired meatball sandwiches. They blend savory, aromatic meatballs with a tangy daikon and carrot pickle, a kick of spicy mayo, and fresh cilantro on a crisp baguette.
Why this recipe works
Each bite bursts with textures—tender meat, crunchy pickled veggies, creamy sauce—that come together for a bright and balanced finish. I’d be just as happy to eat these for dinner as I would for a hearty lunch. There’s no wrong time for a banh mi!
For more homemade meatball inspiration (because you can literally throw any meatball in a sandwich!), consider trying my juicy Thai turkey meatballs, these tender ground pork meatballs in ginger and scallion broth, or my goat-cheese stuffed chicken meatballs next!
What Type Of Bread To Look For
A Banh Mi sandwich is traditionally served on a Vietnamese baguette. If you don’t have access, a French baguette or long sub roll will work just fine!
Ingredient Substitutions
- Other meats to try: ground pork, chicken, or turkey are all great options.
- Can’t find daikon? You can sub in additional carrots or even thinly sliced cucumbers, which still provide a crisp bite.
- Fish sauce adds an umami depth typical in Vietnamese cuisine, but if needed you can get by without. The flavor won’t be the same, but it’s not easy to replicate with other ingredients.
- To make gluten-free, simply swap soy sauce for tamari or coconut aminos.
- Herbs: Add to cilantro (or replace) with basil, mint, or a combination.
Directions
Full instructions and quantities can be found in the recipe card below.
- Quick-pickle the carrots and daikon. Sprinkle salt over the julienned carrots and daikon, let sit for 10 minutes, then squeeze out excess water. Toss with a mixture of rice vinegar, sugar, and sesame oil, and let marinate for an hour.
- Prepare and cook the meatballs. Mix ground beef with breadcrumbs, cilantro, scallions, Thai chiles, garlic, kewpie mayo, soy sauce, ginger, fish sauce, sesame oil, and lime zest. Shape into meatballs, bake at 375°F for 10 minutes, then broil for 2-4 minutes until golden.
- Make the spicy mayo. Whisk kewpie mayo with sriracha, adjusting spice to taste.
- Assemble the sandwiches. Spread spicy mayo on a split baguette, add meatballs, pickled veggies, fresh cilantro, and jalapeños. Cap with the top piece of bread and serve with lime wedges for extra brightness.
Ari’s Best Tips!
- Cucumber is traditionally added to Banh Mi, but here I find that it adds an extra step of prep work without much additional flavor or texture on the sandwich. Feel free to add julienned cucumber if you want.
- Test a meatball before cooking them all! Once you’ve made the meatball mixture, it’s a good rule of thumb to test a small bit (you can simply pan fry it in a small skillet on both sides) to taste and adjust seasoning before making the whole batch.
- Don’t skip the broil: That quick burst of high heat at the end crisps up the meatballs and brings out more flavor. Keep an eye on them to avoid burning.
Serving Suggestions
Serve these sandwiches with a crisp cucumber salad or a handful of potato chips–if you’re feeling ambitious, try making potato chips at home!
To serve as part of a larger meal, you can cut the sandwiches into smaller portions and serve with something like Pho or beef noodle soup on the side.
I haven’t been this excited about a new recipe in a long time! With the perfect balance of spicy heat, tangy pickled crunch, and savory-sweet meatballs, these Vietnamese-inspired sandwiches are always delicious (and always a good choice!).
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Banh Mi Sandwiches with Ground Beef Meatballs
Equipment
Ingredients
For the Pickled Carrots and Daikon
- 2 medium carrots, peeled and julienned
- 1 daikon radish, peeled and julienned
- 1 tsp kosher salt
- ¼ cup rice wine vinegar
- 2 Tbsp granulated sugar
- 1 tsp sesame oil
For the Meatballs
- 1 lb (450g) ground beef, 90/10
- ½ cup (60g) traditional breadcrumbs
- ½ cup packed fresh cilantro, finely chopped
- 3 scallions, thinly sliced
- 2 Thai red chilis, finely chopped (leave the seeds in for extra heat)
- 2 cloves of garlic, peeled and grated
- 1 Tbsp kewpie mayo
- 1 Tbsp reduced sodium soy sauce
- 2 tsp ginger paste or 1-inch piece of ginger root, peeled and grated
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp lime zest, from 1 small lime, cut into wedges after zesting (reserve for serving)
For the Sandwiches
- Baguette: either Vietnamese, French, or a long sub roll, cut in half lengthwise (you can leave a tiny bit attached at the seam if you’re worried about the filling coming out) – if they’re individually sized, grab 1 baguette per person. If they’re larger, grab 1 or 2 baguettes.
- ½ cup (113g) Kewpie mayo
- 1-2 Tbsp Sriracha
- Fresh cilantro
- Optional: 1 jalapeño (or other chili pepper), thinly sliced into rounds or julienned
Instructions
- Remove excess water. Place julienned carrots and daikon in a large bowl. Sprinkle with 1 tsp kosher salt, toss, then allow to sit for 10 minutes. Squeeze out any excess water from the vegetables, discard the water, then return the veggies to the bowl.
- Make the pickled carrot and daikon salad. In a small bowl, whisk together ¼ cup rice wine vinegar, 2 Tbsp sugar, and 1 tsp sesame oil until the sugar dissolves. Pour this on top of the carrots and daikon, toss well, then set aside for 1 hour.
- Make the meatball mixture. Preheat an oven to 375°F. In a large mixing bowl combine all meatball ingredients: 1 lb (450g) ground beef, ½ cup (60g) breadcrumbs, ½ cup chopped cilantro, sliced scallions, Thai chiles, grated garlic, 1 Tbsp kewpie mayo, 1 Tbsp reduced-sodium soy sauce, 2 tsp ginger paste, 2 tsp fish sauce, 1 tsp sesame oil, and 1 tsp lime zest. Mix well, then use a small cookie scoop to portion into equal sized meatballs, using your hands to roll into uniform balls. Place each meatball on a parchment lined baking sheet with an inch or so in between.
- Cook the meatballs. Bake the meatballs for 10 minutes. Carefully set a rack under the heating unit, then switch the broiler to high. Broil for another 2-4 minutes, just until a golden brown crust forms on top. Remove and set aside.
- Make the spicy mayo. In a small bowl, whisk together ½ cup (113g) Kewpie mayo with 1-2 Tbsp Sriracha (depending on how spicy you like it).
- Assemble the sandwich. Spread the top and bottom of each halved baguette with plenty of spicy mayo. Add cooked meatballs, a generous handful of pickled carrots and daikon, and lots of fresh (whole) cilantro leaves. For extra spice, add thin slices of (or julienned) jalapeño pepper. Secure the top piece of bread and enjoy! I like to serve with lime wedges on the side.
Notes
- Make-ahead: You can form the meatballs a day in advance and refrigerate them. The pickled carrots and daikon will keep well in the fridge for up to a week, so you can prep that anytime.
- Store: Store any cooked meatballs and leftover veggies in separate airtight containers in the fridge for up to three days. Reheat the meatballs in a warm oven or microwave.
- To freeze: The meatballs freeze nicely! Lay them on a baking sheet in a single layer. Once frozen, transfer to a freezer-safe bag. They’ll keep well for about 3 months. Thaw in the fridge overnight and warm them up before assembling your sandwich.
- For a sandwich, I don’t mind if the meatballs don’t have a crispy exterior, because they’re just getting smashed into a sandwich. Keep this in mind when “browning” because it’s just for looks here.
- If preferred, you can cook the meatballs on a stovetop, but I prefer baking and broiling for less mess.
Nutrition
Photography by: Megan McKeehan
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