Meatball Banh Mi Sandwich
Ingredients
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)
Instructions
For the meatballs
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Bake meatballs in oven until they are cooked through, 15-20 minutes, turning half-way through.
For the pickled carrots
  1. 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
  1. Cut each baguette horizontally in half. Lightly toast each half.
  2. Spread mayo on each half, if using.
  3. 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.
Notes
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 https://tamingofthespoon.com/meatball-banh-mi-sandwich/