I’ve done meatball banh mi before but wanted to try a different recipe for the challenge. I followed this one, since I’ve yet to use water chestnuts in a meatball before. I thought the meatballs plain were just ok, but when I added them to my own components, this worked out quite well as an appetizer.
For the meatballs:
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper
Preheat oven to 400. Combine all ingredients but meat in a food processor until blended. Add meat and blend in. Fashion into small meatballs. Cook 30 minutes or until cooked through.
For the sliders:
Sliced baguettes (enough for one per meatball)
cucumber slices (one per meatball)
Pickled vegetables (I followed this recipe but used a combination of carrot, radish, and kohlrabi)
chopped cilantro, for garnishing
a bit of kewpie mayo
Preheat oven to 400. Toast baguette slices for about 10 minutes (spray with cooking spray).
Spread a thin layer of mayo on each baguette. Top with a cuke slice and about three small pieces pickled vegetable. Place meatball on top and fasten with toothpick. Garnish with cilantro.