Banh Mi Sandwiches with Ground Beef Meatballs
If you love bold flavors and crave a sandwich with the perfect balance of savory, tangy, and spicy, this Banh Mi-inspired meatball sandwich is a must. Juicy, broiled meatballs packed with fresh herbs and umami pair beautifully with crisp, quick-pickled carrots and daikon, all tucked into a crusty baguette with creamy, spicy mayo. It’s easy to make, meal-prep friendly, and guaranteed to shake up your usual sandwich routine!
Servings: 4 sandwiches (2 dozen meatballs)
Calories: 501kcal
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
Serving: 1sandwich (with 6 meatballs) | Calories: 501kcal | Carbohydrates: 27g | Protein: 23g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1538mg | Potassium: 703mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5367IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 4mg
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