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Bahn Mi Meatballs with pickled onions

Banh Mi Meatballs

Homemade meatballs served with a slighty sweet, tangy, sticky sauce then topped off with carrots, cilantro, jalapenos, and homemade pickled red onions for a flavorful dinner.
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Author: Hezzi-D

Ingredients

For the Meatballs:

  • 1 lb. lean ground beef
  • 2 T. sweet chili sauce
  • 1 T. soy sauce
  • 3 T. breadcrumbs
  • 1 T. cilantro chopped
  • 4 garlic cloves minced

For the pickled onions:

  • 1 large red onion thinly sliced
  • 1 c. vinegar I used red wine vinegar
  • 2 T. sugar
  • 1 t. salt
  • 1 t. black pepper
  • 2 garlic cloves minced

For the sauce:

  • 1/2 c. sweet chili sauce
  • 1/3 c. teriyaki sauce
  • 1 T. fish sauce
  • 2 T. soy sauce

For serving:

  • 1 c. shredded carrots
  • 1/4 c. cilantro chopped
  • 2 T. pickled jalapenos
  • 4 c. cooked jasmine rice

Instructions

  • Preheat the oven to 375 degrees.
  • In a large bowl combine all of the ingredients for the meatballs and mix until just combined.
  • Roll the meatballs into 1 1/2 inch balls and place on 2 baking sheets sprayed with cooking spray.
  • Bake the meatballs for 20 minutes, flipping them over after 10 minutes. Remove from oven.
  • Meanwhile, make the pickled onions by placing all ingredients for the onions in a small saucepan.
  • Bring the mixture to a boil and then simmer for 5 minutes. Remove from heat and cool to room temperature.
  • Combine all sauce ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 5 minutes.
  • Add the meatballs to the saucepan with the sauce and toss to coat.
  • To serve divide the rice between 4 dishes. Divide the meatballs between the 4 plates and place on top of the rice.
  • Sprinkle the meatballs with the carrots, jalapenos, cilantro, and pickled onions.
  • Enjoy!

Notes

Recipe adapted from A Farmgirl's Dabbles
Remaining pickled onions can be put in a jar and stored in the refrigerator for up to 2 weeks.