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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 355.2
  • Total Fat: 11.7 g
  • Cholesterol: 59.7 mg
  • Sodium: 1,799.6 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.2 g

View full nutritional breakdown of Vietnamese Pork Meatball Sandwich calories by ingredient
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Vietnamese Pork Meatball Sandwich

Submitted by: WAZAROO
Vietnamese Pork Meatball Sandwich

Introduction

Very yummy with a lot of heat. Very yummy with a lot of heat.
Number of Servings: 6

Ingredients

    Spicy Mayo

    6 tablespoons reduced-fat mayonnaise
    2 green onions, white parts only, finely chopped
    1 teaspoon hot pepper sauce

    Meatballs

    1 pound ground pork tenderloin
    4 tablespoons dried basil
    4 garlic cloves, minced
    3 green onions, finely chopped
    1 tablespoon fish sauce
    1 tablespoon hot pepper sauce
    1 tablespoon sugar
    2 teaspoons cornstarch
    1 teaspoon black pepper
    1 teaspoon kosher salt

    Carrot and Daikon Topping

    2 cups carrots, julienned
    2 cups daikon, julienned
    1/4 cup unseasoned rice vinegar
    1/4 cup sugar
    1 teaspoon kosher salt
    1 tablespoon sesame oil

    6 10" baguettes

Directions

Spicy Mayo: Stir all ingredients in a small bowl. Cover and chill.

Meatballs: Gently mix all ingredients in a large bowl. Using wet hands, roll tablespoons of meat into 1" balls. Arrange on a baking sheet. Cover and chill.

Carrot and Daikon Topping: Toss first 5 ingredients in a medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs and saute until brown and cooked through, turning often to avoid over browning, about 15 minutes. Transfer meatballs to a bowl and repeat with remaining meatballs.

Cut each baguette in half. Pull out enough break to leave 1/2" thick shell. Spread 1 tablespoon spicy mayonnaise over baguette. Fill with 5-6 meatballs. Place Carrot and Daikon topping over meatballs. Press on top half of baguette.

Number of Servings: 6

Recipe submitted by SparkPeople user WAZAROO.






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