Banh Mi with Cilantro Lamb Meatballs

Banh Mi with Cilantro Lamb Meatballs
Banh Mi with Cilantro Lamb Meatballs. Grilled Cheese Social
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 3 sandwiches (serves 3)
Ratings (5)

 This recipe spin on a banh mi sandwich features herbaceous lamb meatballs, sriracha, kewpie mayo, herbs and pickled vegetable. Don't eat meat? Try using a soft boiled egg or some pan fried tofu. 

What You'll Need

  • For the Lamb Meatballs:
  • 1 lb. ground lamb
  • 1 tbsp. finely chopped onion
  • 2 tbsp. chopped cilantro
  • 1/4 tsp. salt
  • 1/4 tbsp. ground lemongrass
  • 1/4 tbsp. minced ginger
  • 1 egg
  • 3 tbsp. bread crumbs
  • 2 tbsp. all purpose flour
  • 2 tbsp. oil for frying
  • For The Pickled Vegetables:
  • 6 slices of cucumber
  • 1 radish, chopped into matchsticks
  • 1 baby carrot chopped into matchsticks
  • 1 tbsp. ricewine vinegar
  • 1 pinch sugar
  • For Each of The Sandwiches:
  • 1 5" chunk of french bread
  • 1 tbsp. kewpie mayo
  • 1/4 tbsp. sriracha
  • 3-5 meatballs depending how large your baguette is
  • a few mint leaves
  • all of the pickled vegetable
  • a few slices of pickled jalapeno
  • 1 tbsp. cilantro leaves

How to Make It

 -Lamb Meatballs-

  1. Preheat oven to 400 F.
  2. Meanwhile, In a large bowl, mix lamb with chopped onion, cilantro, salt, lemongrass, ginger, egg and bread crumbs together.
  3. When all the ingredients are incorporated, take about 1.5 tbsp of the lamb mixture and roll into little balls.
  4. When they are all rolled, add oil to a cast iron skillet and turn the heat to medium-high. Douse each meatball in flour and add to the hot oil - allowing the meatballs to brown on each side.
  1. Once they've got some color on them, place on a greased baking sheet and bake for about 20 minutes or until the center is no longer pink. 

-For The Pickled Vegetables-

  1. ​In a small bowl, toss the cucumber, radish, an carrot with rice wine vinegar and sugar. Let sit for at least 10 minutes before using in sandwich. 

-For Each of The Sandwiches-

  1. Cut open the french bread and smear the inside with the kewpie mayo and sriracha. Add mint, meatballs, pickled vegetables, jalapeño, and cilantro. Serve immediately or wrap tightly in butcher paper and refrigerate.