Description
Crisp, saucy, and herb-bright, Banh Mi Meatballs turn ordinary meatballs into a punchy Vietnamese-inspired snack or weeknight meal. Ready in under 30 minutes, they’re ideal as a Banh Mi Appetizer or a main over rice — who said bold flavor had to be complicated?
Ingredients
Scale
For the meatballs
- 1 lb mini or regular pork or beef meatballs (use fresh or thawed frozen)
- 1/2 cup sweet chili sauce
- 1/4 cup low-sodium teriyaki sauce
- 1 Tbsp fish sauce
For the finishing toppings
- 1 cup shredded carrot (or quick-pickled carrots for extra tang)
- 1/2 cup chopped fresh cilantro
- 1 thin jalapeño, sliced (or more if you like heat)
- 1/4 cup chopped mint (optional but lovely)
- 1/4 cup quick pickled red onion (optional)
- 2 lime wedges, for serving
Instructions
- Heat a 12″ skillet over medium. Swirl in a tablespoon of neutral oil so the pan’s ready to sear.
- Add the meatballs in a single layer. Let them brown for 3–5 minutes, turning so each side gets color. Don’t crowd the pan — searing builds flavor.
- While the meatballs brown, whisk together the sweet chili, teriyaki, and fish sauce in a small bowl.
- Pour the sauce over the meatballs, cover the skillet, and reduce heat to medium-low. Cook about 10 minutes, stirring now and then, until the meatballs are heated through (check for 165°F if using poultry).
- Remove the lid, crank the heat briefly, and stir constantly to reduce the sauce to a glossy coat. Watch carefully so the glaze doesn’t burn.
- Take the skillet off the heat and scatter the shredded carrot, cilantro, jalapeño, mint, and pickled onions over the top. Finish with lime wedges and serve immediately.
Notes
Notes & handy tips
- Use a well-heated pan for the best crust on your meatballs.
- Don’t overcrowd — work in batches if needed so each ball browns properly.
- If the sauce seems thin, simmer uncovered until it thickens, or whisk in a tiny cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).
- Quick pickle for carrots/onions: cover sliced veg with equal parts water and vinegar, pinch of sugar and salt — 20–30 minutes does the trick.
- This is a solid Pork Meatballs Recipe base — swap proteins freely.
Storage & make-ahead
- Refrigerate cooked meatballs in an airtight container for 3–4 days. Reheat gently in a skillet with a splash of water or broth.
- Freeze cooked meatballs on a tray, then bag for up to 3 months; reheat from frozen in a covered skillet.
- Assemble pickles and herb toppings ahead to save time — add them just before serving for freshness.