Banh Mi Meatball Snack Dinner
This Banh Mi Meatball Snack Dinner is a healthful platter of fresh ingredients that the whole family will love. Turkey meatballs, fresh and pickled veggies, bread, potato chips and dipping sauce – it’s a fun meal that comes together easily.
Yep, it’s time for another snack dinner! Of all of the “recipes” on this blog, these types of posts are the most representative of how I REALLY like to eat, especially in the spring and summer.
With spring just around the corner (I mean, ignoring the snow flurries I saw this morning, whatever), this Banh Mi Meatball Snack Dinner will be a weeknight go-to to Jeff and I. If I can find fresh local spring radishes and carrots at the farmer’s market, even better!
About the Banh Mi Meatball recipe:
A banh mi is a Vietnamese sandwich that typically consists of pork (sometimes pork belly and/or a pâté spread) garnished with pickled vegetables and served in a roll similar to a baguette.
It’s absolutely one of the world’s most delicious sandwiches, but sometimes I want something healthier than fatty, rich pork belly.
Jennie-O Lean Ground Turkey has been a kitchen staple for me since I used it to make turkey sloppy joes for my college roommates. It’s super versatile, and an easy swap for ground beef or pork in so many recipes (like my General Tso’s meatballs).
For some Vietnamese-inspired flavor I mixed some green onions, sriracha, garlic and lime zest into the turkey before forming meatballs. A quick trip under the broiler to brown and then a few minutes in the oven, and the meatballs are ready!
Tips for customizing this Banh Mi Meatball Snack Dinner for your family:
Banh mi sandwiches typically include one or more pickled vegetables – I’ve seen carrots, radishes (daikon and traditional), cucumbers, etc. Depending on how much your family likes pickles, you can pickle one or all of the vegetables you serve.
Here, I chose to pickle the radishes while just cutting up the carrots and cucumbers and serving them fresh. That way, there’s kind of something for everyone if you have both pickle eaters and non-pickle eaters at your table.
But if your family loves pickles, feel free to pickle all the veggies! The same pickling brine and method that I’ve used for the radishes in the recipe below can be used for ANY vegetable.
I also have a separate recipe for homemade pickled jalapeno peppers, if you’re interested in that!
JENNIE-O Lean Ground Turkey is packed with nutrition, making it an amazing alternative to ground beef in tacos, meatballs, casseroles and just about anything else you can think of. For more information, be sure to connect with JENNIE-O® Turkey on Facebook, Twitter, Instagram and Pinterest.
For the Sriracha Mayo:
- 1/3 cup mayonnaise
- 2 tablespoons sriracha
For the Pickled Radishes:
- 6 radishes, thinly sliced
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
For the Banh Mi Meatballs:
- Nonstick cooking spray
- 1 egg
- 1 package (16 ounces) Jennie-O Lean Ground Turkey
- 3 garlic cloves, minced
- 2 green onions, thinly sliced then finely chopped
- Zest of 1/2 lime
- 1/2 cup panko breadcrumbs
- 2 teaspoons sriracha
- 1/2 teaspoon kosher salt
- Lime wedges
- Potato chips
- Sliced baguette
- Sliced jalapeño peppers
- Make the Sriracha Mayo: In small bowl, stir together mayonnaise and sriracha.
- Make the Pickled Radishes: Place radishes in pint-sized mason jar or other sealed container. In small saucepot, stir together vinegar, water, sugar and salt. Heat to boiling over medium heat. Pour mixture over radishes. Let stand at room temperature, uncovered, for thirty minutes. Serve immediately or cover and transfer to refrigerator up to one week.
- Meanwhile, make the Banh Mi Meatballs: Preheat broiler to high. Spray rimmed baking pan with cooking spray. Place egg in large bowl and whisk until smooth. Add turkey, garlic, onions, lime zest, panko, sriracha and salt. Stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form into golf-ball sized meatballs and place on prepared pan.
- Transfer to broiler and cook 8 to 10 minutes or until lightly browned on all sides, turning occasionally. Turn off broiler and set oven temperature to 350 degrees F. Bake meatballs 4 to 6 minutes or until internal temperature reaches 165 degrees F.
- Arrange carrots, cilantro, cucumbers, limes, mint, chips, bread, peppers, sriracha mayo, pickled radishes and meatballs on platter and serve immediately.
More great banh mi recipes:
- Honey Grilled Pork Banh Mi with Spiralized Pickled Vegetables – perfect for summer grilling.
- Slow Cooker Banh Mi Rice Bowls from Homemade In The Kitchen
- Shortcut Banh Mi with Pickled Carrots and Daikon from the New York Times
- Banh Mi Spring Rolls from Minimalist Baker
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.