Banh Mi Meatballs

Name: Banh Mi Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 lb ground pork; 1 tablespoon mayonnaise; 1 medium egg, beaten lightly; 1 cup breadcrumbs; 2 Thai red chili peppers, seeded and finely minced; 2 tablespoons soy sauce; 2 pinches kosher salt; 3/4 cup pickled carrot, diced (Do Chua); 1/2 cup all-purpose flour; 2 tablespoons canola oil; 1 tablespoon sesame oil; 1 cucumber

Submitted by DrGaellon

"Carol Blymire (of _Alinea At Home_ fame) was inspired by her memories of the Vietnamese banh mi sandwich. This is her recipe. Use recipe #412845 for the pickled carrots. http://bit.ly/aWax5I"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 6

ingredients

1 lb ground pork
1 tablespoon mayonnaise
1 medium egg, beaten lightly
1 cup breadcrumbs
2 Thai red chili peppers, seeded and finely minced
2 tablespoons soy sauce
2 pinches kosher salt
³⁄₄ cup pickled carrot, diced (Do Chua)
¹⁄₂ cup all-purpose flour
2 tablespoons canola oil
1 tablespoon sesame oil
1 cucumber

directions

Combine pork, mayonnaise, egg, breadcrumbs, minced chilies, soy sauce, salt and Do Chua gently with your hands, trying not to compact the meat too much. Form into walnut-sized balls (slightly larger than 1 tbsp). Place on a parchment-lined baking sheet and refrigerate 30 minutes.
Preheat oven to 350°F Pour oils into a large skillet over high heat. When oils are shimmering, roll meatballs in flour and place into skillet. Turn heat down to medium and brown meatballs on all sides.
Transfer meatballs to a parchment-lined baking sheet (use a fresh piece of parchment, please!) and place in preheated oven for 10 minutes until cooked through.
Make cucumber ribbons by using a vegetable peeler on the cucumber. Wrap each meatball with a cucumber ribbon, and top with a pinch more diced Do Chua.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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