Beef & Lamb Meatball Banh Mi (30 Minutes)
Try this beef and lamb meatball banh mi if you crave for something Asian but still want to keep things native. Here is the simple recipe you can try.
Equipment
Rimmed baking sheet
Aluminium foil
Large mixing bowl
Medium bowl
Small bowl
Instant-read thermometer
Medium skillet or frying pan
Ingredients
1 medium red onion - halved and thinly sliced
1 medium lime - halved
1 clove garlic - minced
⅛ ounce basil - fresh ; 4g, about 5–6 leaves
⅛ ounce cilantro - fresh ; 4g- ⅛ ounce mint leaves - fresh ; 4g
1 medium egg - yolk only, white discarded or saved
½ teaspoon kosher salt - plus more to taste
1 pinch ground black pepper- 2 medium French rolls
5 ounces ground beef - 140g, minced beef
5 ounces ground lamb - 140g, minced lamb
1 tablespoon hoisin sauce
2 tablespoons sriracha sauce - divided
½ tablespoon honey
1 ½ cups carrots - 170g, shredded
¼ cup mayonnaise - 60g
1 tablespoon fish sauce
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced). Line a rimmed baking sheet with aluminium foil.
- Peel onion, halve and thinly slice it. Then halve lime, and mince the garlic.1 medium red onion, 1 medium lime, 1 clove garlic
- Pat beef and lamb dry with a paper towel.5 ounces ground beef, 5 ounces ground lamb
- Separate the egg, reserving only the yolk. In a large bowl, combine the hoisin sauce, minced garlic, ground beef, and ground lamb. Add 1 tablespoon sriracha and the egg yolk, then season with ½ teaspoon salt and pepper to taste.1 medium egg, 1 clove garlic, 5 ounces ground beef, 5 ounces ground lamb, 1 tablespoon hoisin sauce, 2 tablespoons sriracha sauce, 1/2 teaspoon kosher salt, 1 pinch ground black pepper
- Using your hands, mix well and form into 8 equal balls, about 1 1/2-inches in diameter. Place on the foil-lined baking sheet, spacing apart. Discard the egg white or save for a breakfast scramble.
- Transfer the meatballs to the oven and bake until browned on the outside and cooked through, about 13 minutes. The internal temperature should reach 160°F / 71°C — check with an instant-read thermometer.
- While the meatballs bake, whisk together the fish sauce, half of the honey (¼ tablespoon), and the juice of 1 lime in a medium bowl until combined. Season with a pinch of salt and pepper. Add the shredded carrots and sliced red onion and toss to coat. Set aside to lightly pickle while you prepare the aioli and rolls.1 tablespoon fish sauce, 1/2 tablespoon honey, 1 medium lime, 1/2 teaspoon kosher salt, 1 pinch ground black pepper, 1 1/2 cups carrots, 1 medium red onion
- In a small bowl, stir together the mayonnaise, remaining honey (¼ tablespoon), and as much of the remaining sriracha as you like to make the aioli.1/4 cup mayonnaise, 1/2 tablespoon honey, 2 tablespoons sriracha sauce
- Heat a medium skillet over medium-high heat. Place the rolls cut-side down and toast until lightly golden, about 2 minutes. Remove from the pan and scoop out the soft centres to make room for the filling.2 medium French rolls
- Spread aioli on the insides of rolls. Add meatballs, herbs and carrot-onion mixture.2 medium French rolls, 1/8 ounce basil, 1/8 ounce cilantro, 1/8 ounce mint leaves
Notes
Storage: Cooked meatballs keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F / 175°C oven for 8–10 minutes — avoid the microwave, which makes them rubbery.
Freezer: Freeze raw, shaped meatballs on a baking sheet, then transfer to a freezer bag. They keep for 2 months and bake from frozen at 425°F / 220°C with 5 extra minutes of cook time.
Make-Ahead: The pickled carrot and onion mixture improves after a day in the fridge and keeps for up to 5 days. The aioli keeps refrigerated for 3 days. Do not assemble the full sandwich ahead — the bread goes soft quickly.
Substitution: Use 10 oz of 80/20 ground beef if you cannot find ground lamb. The meatballs will be slightly less rich but still hold together well.
Pro Tip: Use an instant-read thermometer to check the meatballs reach 160°F / 71°C at the centre — ground beef and lamb is a food safety concern, not just a texture one. Insert the probe into the side at the thickest point.
Nutrition
Serving: 1servingCalories: 768kcalCarbohydrates: 37gProtein: 32gFat: 55gSaturated Fat: 17gPolyunsaturated Fat: 15gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 196mgSodium: 2254mgPotassium: 919mgFiber: 6gSugar: 16gVitamin A: 16504IUVitamin C: 31mgCalcium: 135mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
