Beef and Lamb Meatball Banh Mi

 

Beef and Lamb Meatball Banh Mi

BeefAndLambMeatballBanhMi

30 mins
Serves 2
Ingredients:
1 red onion,
1 lime,
1 clove garlic,
1/8 ounce fresh basil,
1/8 ounce fresh cilantro,
1/8 ounce fresh mint,
2 French bread rolls,
10 ounces ground beef and lamb,
1 tablespoon hoisin sauce,
2 packets Sriracha hot sauce,
2 teaspoons fish sauce,
1 packet honey,
1 1/2 cups shredded carrots,
1/4 cup mayonnaise,
1 egg,

Instructions

  1. Prepare Ingredients
    Preheat oven to 425 ℉ Peel onion, halve and thinly slice as much as desired. Halve lime, mince garlic. Rinse remaining produce. Pick basil, cilantro, and mint leaves, discarding stems. Slice rolls open lengthwise. Pat beef and lamb dry with paper towel.
  2. Form Meatballs
    Separate 1 egg. In a large bowl, combine hoisin sauce, garlic, beef and lamb, and up to 1 packet of Sriracha (it’s spicy!) Add 1 egg yolk and season with 1/2 teaspoon salt and pepper as desired. Using your hands, mix well and form into 8 equal balls, about 1 1/2 inches in diameter. Place on a foil lined backing sheet, spacing apart. Discard egg white or save for a breakfast scramble.
  3. Bake Meatballs
    Transfer meatballs to oven and back until browned on outside and cooked through, about 13 minutes.
  4. Season Vegetables
    While meatballs bake, whisk together fish sauce, half of honey, and juice of 1 lime in a medium bowl until fully combined. Season with a pinch of salt and pepper as desired. Add carrots and onion and toss to coat. Se aside
  5. Make Aioli and Toast Rolls
    In a small bowl, stir together mayonnaise, remaining honey, and as much remaining Sriracha as desired. Heat a medium pan over medium-high heat. When pan is hot, add rolls cut side down and toast until lightly golden, about 2 minutes. Remove from pan and scoop out roll centers.
  6. Plate Banh Mi
    Spread aioli on insides of rolls. Add meatballs, herbs, and carrot-onion mixture. Enjoy your Banh Mi!