Bahn Mi Inspired Meatballs with Sriracha Drizzle + Sesame Slaw

Bahn Mi Inspired Meatballs with Sriracha Drizzle + Sesame Slaw

Vietnamese food is just always a treat in my book, particularly Bahn Mi sandwiches and my absolute favorite place of all time for Bahn Mi is Nammi located in the Dallas Farmer's Market. They make an INCREDIBLE Bahn Mi that inspired me to make my own spin that is meal prep friendly and delicious! I hope you enjoy!

For the Meatballs:

• 1 lb ground pork

• 2 teaspoons fish sauce

• 2 teaspoons coconut aminos

• 2 tablespoons cilantro, minced

• 4 garlic cloves, minced

• 2 teaspoons sriracha

• 2 teaspoons brown sugar

• 2 teaspoons arrowroot starch

• Large pinch of salt and pepper

• Avocado oil for brushing

For the Slaw:

• 2 cups purple cabbage, cut into strips

• 2 cups green cabbage, cut into strips

• 1 cup shredded carrots

• 1 cup snow peas

• 2 stems of green onion (green part only), chopped

• 1/4 cup cilantro, chopped

• 1/4 cup crushed peanuts or cashews, roughly chopped

• 2 tablespoons rice vinegar

• 2 teaspoons coconut aminos

• 1 1/2 tablespoons sesame oil

• 1 teaspoon salt

• 1 tablespoon toasted sesame seeds

For the Sriracha Drizzle:

• ½ cup mayo

• 1 lime, juiced

• ¼ teaspoon salt

• 3 cloves garlic, minced

• 1 tablespoon sriracha

• 1 teaspoon coconut aminos
  

Method:

1. Preheat oven to 400 F and line a baking sheet with parchment paper. In a large mixing bowl, combine all meatball ingredients except for the avocado oil. Once ingredients are fully incorporated, form meatballs with your hands, about 1.5” in diameter each and place them about 1” apart on the baking sheet. It should make about 20 meatballs total. Brush the meatballs with avocado oil and roast for 15-17 minutes until lightly browned.

2. In the meantime, combine the first seven slaw ingredients in a large bowl. In a separate small bowl, combine the rice vinegar, coconut aminos, sesame oil, and salt. Whisk until fully incorporated. Add the vinaigrette to the slaw and toss. Set aside.

3. In a separate medium sized bowl, combine all sriracha drizzle ingredients, mix and season to taste.

4. Once meatballs are ready, serve in hoagies (about 3 meatballs to a hoagie) or over basmati rice. Top with slaw, a drizzle of sriracha sauce and dig in!

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Bahn Mi Inspired Meatballs with Sriracha Drizzle + Sesame Slaw

Yield: 4

Author: Elise Smith

Vietnamese food is just always a treat in my book, particularly Bahn Mi sandwiches and my absolute favorite place of all time for Bahn Mi is Nammi located in the Dallas Farmer's Market. They make an INCREDIBLE Bahn Mi that inspired me to make my own spin that is meal prep friendly and delicious! I hope you enjoy!

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Ingredients

For the meatballs

• 1 lb ground pork
• 2 teaspoons fish sauce
• 2 teaspoons coconut aminos
• 2 tablespoons cilantro, minced
• 4 garlic cloves, minced
• 2 teaspoons sriracha
• 2 teaspoons brown sugar
• 2 teaspoons arrowroot starch
• Large pinch of salt and pepper
• Avocado oil for brushing

For the slaw

• 2 cups purple cabbage, cut into strips
• 2 cups green cabbage, cut into strips
• 1 cup shredded carrots
• 1 cup snow peas
• 2 stems of green onion (green part only), chopped
• 1/4 cup cilantro, chopped
• 1/4 cup crushed peanuts or cashews, roughly chopped
• 2 tablespoons rice vinegar
• 2 teaspoons coconut aminos
• 1 1/2 tablespoons sesame oil
• 1 teaspoon salt
• 1 tablespoon toasted sesame seeds

For the sriracha drizzle

• ½ cup mayo
• 1 lime, juiced
• ¼ teaspoon salt
• 3 cloves garlic, minced
• 1 tablespoon sriracha
• 1 teaspoon coconut aminos

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper. In a large mixing bowl, combine all meatball ingredients except for the avocado oil. Once ingredients are fully incorporated, form meatballs with your hands, about 1.5” in diameter each and place them about 1” apart on the baking sheet. It should make about 20 meatballs total. Brush the meatballs with avocado oil and roast for 15-17 minutes until lightly browned.
2. In the meantime, combine the first seven slaw ingredients in a large bowl. In a separate small bowl, combine the rice vinegar, coconut aminos, sesame oil, and salt. Whisk until fully incorporated. Add the vinaigrette to the slaw and toss. Set aside.
3. In a separate medium sized bowl, combine all sriracha drizzle ingredients, mix and season to taste.
4. Once meatballs are ready, serve in hoagies (about 3 meatballs to a hoagie) or over basmati rice. Top with slaw, a drizzle of sriracha sauce and dig in!