meatball banh mi

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These are some of the best meatballs we have had! Just wait until you try them for yourself.

 

Ingredients:

Meatballs

·         1 (14 oz) can cannellini beans (drained)

·         ½ cup chopped walnuts

·         1 small onion (chopped)

·         3 tbsp minced garlic

·         1 cup of panko breadcrumbs

·         ¼ cup of basil (chopped)

·         2 tbsp soy sauce

·         1 tbsp rice vinegar

·         1 tbsp chili paste

·         ¼ cup aquafaba

·         ½ tsp liquid smoke

·         1 tbsp of light cooking oil

·         ¼ cup hoisin sauce

Pickled Veggies

·         3 tbsp water

·         2 tbsp rice vinegar

·         1 tbsp sugar

·         1 tsp salt

·         ½ tsp toasted sesame oil

·         1 carrot (julienne cut)

·         1/3 cucumber (julienne cut)

·         1/3 cup radish (julienne cut)

·         1 jalapeno (sliced)

Sandwich

·         French baguette

·         Sriracha Mayo (vegan mayo mixed with sriracha sauce)

·         Cilantro

·         Mint leaves

·         Scallions

 

Instructions:

Meatballs

1.       Preheat oven to 400F

2.       Place the beans, walnuts, onion, garlic, panko, basil, soy sauce, rice vinegar, and liquid smoke in a food processor.

3.       Pulse until the ingredients are finely chopped and well mixed.

4.       Roll the mixture into 1-inch balls and arrange them on the baking sheet.

5.       Brush the meatballs with oil.

6.       Bake for 25 minutes, flipping once to achieve even browning.

7.       Remove the meatballs from the oven and brush them with the hoisin sauce.

8.       Bake for 5 minutes more, just long enough to set the sauce

Pickled Veggies

1.       Place water, vinegar, sugar, salt, and sesame oil.

2.       Whisk them together.

3.       Stir in the carrot, cucumber, radish, and jalapeno.

4.       Allow the veggies to soak for at least 20 minutes.

Build Your Sandwich

1.       Spread the inside of the baguette with sriracha mayo.

2.       Place meatballs into baguette.

3.       Top with pickled veggies, cilantro, mint, and scallions.

4.       Enjoy!