You can make use of meatballs for your favourite banh mi. It’s not a weird combination; instead, this Beef and Lamb Meatball Banh Mi tastes good! I try to serve this meatball banh mi when I have friends over because I want to share its goodness! Check out the easy Vietnamese recipe here!
Beef and Lamb Meatball Banh MiPrint Recipe
- 1 red onion
- 1 lime
- 1 garlic clove
- 1/8 ounce of fresh basil
- 1/8 ounce of fresh cilantro
- 1/8 ounce of fresh mint
- 1 egg
- Kosher salt
- Black pepper
- 2 French bread rolls
- 5 ounces of ground beef
- 5 ounces of ground lamb
- 1 tablespoon of Hoisin sauce
- 2 tablespoons of sriracha, divided
- 1/2 tablespoon of honey
- 1 1/2 cups of shredded carrots
- 1/4 cup of mayonnaise
- Preheat oven to 425 degrees Fahrenheit.
- Peel onion, halve and thinly slice it. Then halve lime, and mince the garlic.
- Pat beef and lamb dry with a paper towel.
- Separate 1 egg. In a large bowl, combine the Hoisin sauce, garlic, beef and lamb, and add the sriracha, 1 egg yolk and season with 1/2 teaspoon of salt and pepper as desired.
- Using your hands, mix well and form into 8 equal balls, about 1 1/2-inches in diameter. Place on a foil-lined baking sheet, spacing apart. Discard the egg white or save for a breakfast scramble.
- Transfer to meatballs to the oven and bake until browned outside and cooked through for about 13 minutes.
- While the meatballs bake, whisk together fish sauce, half of the honey and the juice of 1 lime in a medium bowl until thoroughly combined. Season with a pinch of salt and pepper as desired. Add carrots and onion and toss to coat. Set aside.
- In a small bowl, stir together the mayonnaise, remaining honey, and as much remaining sriracha as desired. Heat a medium pan over medium-high heat. When the pan is hot, add rolls cut-side down and toast until lightly golden, about 2 minutes. Remove from pan and scoop out roll centres.
- Spread Aioli on the insides of rolls. Add meatballs, herbs and carrot-onion mixture.