Banh Mi Meatballs
1 Cup Ground Chicken or Pork
1 Stem of Scallion - thinly chopped
2 Small Cloves Garlic - minced or thinly crushed
3 Tbsp Chopped Cilantro or parsley
1 Tsp Sugar
3 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 Tbsp Fish Sauce (optional)
1 Tbsp Rice Wine Vinegar
1 Tbsp Sriracha or Asian hot sauce
1 Tbsp Cornstarch
Salt and Pepper to taste
Thinly Sliced Red Bell Pepper
Thinly Sliced Zucchini (optional)
Thinly Sliced Carrot dipped in Vinegar + sugar + salt mix
1 Tsp Sesame Seeds - for garnish
1 Tsp Chopped Scallion - for garnish
Shaping the Meatballs:
In a large bowl, add all the meatballs ingredients and mix evenly. Lightly wet your hands and then scoop a spoonful of the meatball mix and gently shape into a ball.
Keep it aside on a plate and similarly make all the mini meatballs. Keep the meatballs in the fridge for 10 minutes so that they firm up a little.
Heat a skillet and add 1 tbsp oil. Place 5-6 meatballs on the hot skillet and lightly cook on both sides. Continue the process until all meatballs are cooked.
In the same hot skillet, add 1 Tsp soy sauce, 1 Tsp hot sauce and whisk. Add the cooked meatballs and gently spoon the sauce over the meatballs for added flavor.
Transfer the meatballs to a serving dish.
Sprinkle with sesame seeds and scallions.
Add the additional red bell peppers, zucchini and carrots around it and serve the platter.
Enjoy with your favorite wine or beverage.