Banh Mi Meatballs

★★★★

Beef, Pork

Servings: Serves 4 as a meal Source:

Ingredients

Pickled Veggies:

1 cup shredded carrot

1 cup shredded cucumber

1 cup shredded daikon radish

½ cup distilled white vinegar

¼ cup sugar


Meatballs:

24 oz. mini or regular size meatballs, frozen (beef, pork, or chicken)

1/2 c. sweet chili sauce, purchased or homemade

1/4 c. low-sodium teriyaki or hoison sauce

1 tsp. fish sauce

1/4 c. chopped cilantro

1/4 c. thinly sliced jalapeño


OPTIONAL CONDIMENTS:

1/4 c. chopped mint

pickled red onions

lime wedges, for squeezing fresh juice over the top right before eating

Directions

Combine the carrots, cucumber, daikon radish, vinegar, and sugar. Set aside for at least 15 minutes.

Heat a skillet over medium heat. Add the meatballs and cook them for about 3 to 5 minutes, turning every minute or so.

In a small bowl, combine the sweet chili sauce, teriyaki sauce, and fish sauce. Pour the sauce into the skillet and toss with the meatballs to coat.

Cover the skillet and let meatballs cook for about 10 minutes, stirring every few minutes. Cook until thoroughly warmed. If you want to thicken the sauce a bit, uncover the skillet and turn the heat to medium-high. Stir regularly until the sauce is thickened to your liking.

Remove the skillet from the heat and then scatter the pickled veggies, cilantro, and jalapeño over the top. If you like, also sprinkle with fresh mint and serve with pickled red onions and lime wedges.

Notes

Serving suggestions:

- over rice, as a main entree
- tucked inside a bun, like traditional bánh mì
- with toothpicks, as an appetizer