Meatball Banh Mi Sandwich
For the meatballs
  • 1 pound ground turkey
  • ¼ cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
For the pickled carrots
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 medium carrots, coarsely shredded
For the sandwiches
  • 4 6-inch baguette rolls
  • Handful fresh cilantro, rinsed and dried
Other optional toppings
  • Jalapeño, thinly sliced
  • Cucumbers, thinly sliced
  • Sriracha Mayo (1/4 cup mayo mixed with ½ teaspoon Sriracha chili sauce)
For the meatballs
  • Preheat oven to 375 degrees.
  • Lightly spray a rimmed baking sheet with cooking spray. Gently mix all ingredients in a large bowl until well combined. Roll meat mixture into 1-inch meatballs (about 1 tablespoon each). I use a small measuring scoop to get even sized meatballs. If the meat mixture sticks to your hands too much, moisten hands slightly with water. Arrange meatballs on baking sheet.
  • Bake meatballs in oven until they are cooked through, 15-20 minutes, turning half-way through.
  • For the pickled carrots
    • Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
    • For the sandwiches
      • Cut each baguette horizontally in half. Lightly toast each half.
      • Spread mayo on each half, if using.
      • Divide meatballs among baguette halves, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.
Uncooked meatballs can be 1 day ahead, covered and chilled.

Cooked meatballs can be stored in the freezer for 1-2 months.

Recipe adapted from Bon Appétit, January 2010.
Recipe by Taming of the Spoon at