Vietnamese Pork Meatball Sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spicy Mayo6 tablespoons reduced-fat mayonnaise2 green onions, white parts only, finely chopped1 teaspoon hot pepper sauceMeatballs1 pound ground pork tenderloin4 tablespoons dried basil4 garlic cloves, minced3 green onions, finely chopped1 tablespoon fish sauce1 tablespoon hot pepper sauce1 tablespoon sugar2 teaspoons cornstarch1 teaspoon black pepper1 teaspoon kosher saltCarrot and Daikon Topping2 cups carrots, julienned2 cups daikon, julienned1/4 cup unseasoned rice vinegar1/4 cup sugar1 teaspoon kosher salt1 tablespoon sesame oil6 10" baguettes
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.
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.
Nutritional Info 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
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