I never get tired of banh mi sandwiches. They are quick to make, always satisfying, and with so many variations, they are never boring. Besides the roasted chicken version, I also make this meatball version quite often. The meatballs have all the flavor requirements of a typical Vietnamese dish – sweet, salty, and a little umami. Yes, I know that ‘umami’ is over-used these days when describing food but no other word seems fitting for that particular savory, salty, slightly pungent flavor combination that fish sauce imparts. The fish sauce ties everything together in the most delicious way.
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I use lean ground turkey to make this sandwich healthier than the original recipe which uses ground pork. The seasonings and herbs make the turkey meatballs so flavorful that you don’t even miss the pork. The meatballs freeze really well so I often double the recipe and freeze any leftovers to have on hand for quick meals later.
Throw the meatballs on a crusty baguette with some cilantro and pickled carrots and go enjoy summer.
Prep Time:
Yield:
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PinIngredients
For the meatballs
- 1 pound ground turkey
- 1/4 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
- 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.
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.
Sandra Ahlhorn says
August 12, 2014 at 6:00 pmYum … wish I had this for dinner right now!
Taming of the Spoon says
August 13, 2014 at 5:12 pmWe’ll have it for lunch the next time you come over.
Thalia @ butter and brioche says
August 13, 2014 at 3:46 pmlooks delicious! love banh mi sandiwches, never tried a meatball version before!
Taming of the Spoon says
August 13, 2014 at 5:13 pmIf you love banh mi sandwiches, you will love this version!
gnjames says
April 19, 2015 at 1:15 pmLast time I had a banh mi sandwich was in Austin TX, in a tiny strip mall restaurant. These were every bit as good and if you didn’t tell me they were made with turkey I wont’ have guessed. Delicious! My wife has just printed 3 more recipes…and told everyone in our family about this site…It will be interesting to see if your google analytic numbers rise : )
Taming of the Spoon says
April 19, 2015 at 6:40 pmI love a good banh mi sandwich too! I hope you like all the other recipes just as much. Thank you so much for coming back to leave a comment and telling others about my blog!