Vietnamese Pork Meatball Sandwich
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
Introduction
Very yummy with a lot of heat. Very yummy with a lot of heat.Number of Servings: 6
Ingredients
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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.
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.
Member Ratings For This Recipe
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