This Meatball Banh Mi is a FIYACRACKER 💥 I mean, pickled carrots and onions, cilantro and mint, jalapenos and cucumber? Juicy meatballs, soft bread, creamy sriracha mayo, and salty peanuts? Come on, now… Gimme 30 minutes of your time and make this sandwich so we can be Bahn Mi Besties.
meatball banh mi math
When I made this the other night, I had everything except for, ahh, the main ingredient… pork. But, I did have hot Italian sausage. And I had mushrooms. So here’s my banh mi math:
Typical banh mi = steamed or roasted pork, Vietnamese sausage, and pate.
Italian sausage + mushrooms (because mushroom pate is a thing, somewhere) + a few Asian things from the pantry = Almost the Same and Very Delicious Meatball Banh Mi
Truth: the spice, the fennel, and the fat in the hot Italian sausage combined with sugar and fish sauce make an amazing meatball. You will be seeing these again soon on the blog because Joey mentioned some sort of appetizer situation with these meatballs and peanut sauce and now I can’t get it out of my head.
I know, I know. You need to get this juicy, sweet, sour, spicy sandwich out of your head and into your hands right now! Just calm down, and quick-pickle some carrots and onions (yep, the lazy way with just vinegar with a pinch of sugar and salt). Mix up your sausage/mushroom meatballs with some fish sauce, sriracha, brown sugar, garlic, and onions. While they bake in the oven, chop any herb you can find in your fridge – cilantro and mint are wonderful. Slice up some jalapenos and chop a fistful of peanuts. Swizzle together mayo and sriracha… slice your rolls open… OMG I’m getting so excited for you… stuff those juicy meatballs into the rolls, stuff in everything else… stuff, stuff, stuff… Then, live happily ever after in banh mi bliss💕Print
Meatball Banh Mi
Juicy sausage and mushroom meatballs on a soft, sriracha-mayo-y roll, with pickled veggies, tons of fresh herbs, jalapeno and cucumber, and chopped peanuts to top it off!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Quick pickled carrots and onions
- 3 small carrots, cut into matchsticks or shaved into ribbons with a vegetable peeler
- 1/2 a red onion, sliced thin
- 1/4 C rice wine vinegar
- 1/4 C brown sugar
- 1 t salt
Whisk together the vinegar, brown sugar, and salt. Toss the carrots and onions in this mixture and let sit for about 30 minutes.
- 1 lb hot Italian sausage
- 4 oz. mushrooms, diced small
- 3 cloves of garlic, minced
- 3 green onions, sliced thin
- 1 T fish sauce
- 1 T sriracha
- 1 T brown sugar
- 2 t corn starch
- 1 t salt
- 2 T sesame oil for the pan
- 1 C mayonnaise
- 3 T sriracha, or to taste
Mix to combine
bread and toppings
- 4 rolls (baguettes are traditional but a soft roll works fine too, dig out the center to make more room for the filling)
- chopped cucumber
- sliced jalapeno
- chopped herbs (cilantro, mint, parsley, basil, whatever you have)
- chopped peanuts
- Preheat your oven to 425. Oil a baking sheet with the sesame oil. Combine all ingredients for the meatballs in a bowl, mix gently with your hands. Shape into balls the size of golf balls and arrange on baking sheet. Bake for 15 minutes, flip the meatballs over, then bake for another 10 minutes or until a thermometer reads 150.
- Slice the rolls open and spread with the sriracha mayo. Place the meatballs in the rolls followed by the pickled carrots and onions, chopped cucumber, jalapeno, herbs, and finish with the chopped peanuts.
Toast the rolls for a few minutes before assembling if you like.
P.S. If you love recipes like this one (heavily spiced meat, piled high with super colorful, fresh and pickled veggies, and a creamy sauce), please also try my Chicken Shawarma Nachos!