Banh Mi Meatball

Featured in the Honolulu Star-Advertiser on February 21, 2018.
Recipe compliments of Elaine Matsuo, Culinary Arts Teacher, Waipahu High School.


Banh Mi Meatball

  • 1 pound ground beef
  • 4 ounces ground pork
  • 1 tablespoon chopped fresh Thai basil
  • 2 tablespoons chopped Chinese parsley, plus more for garnish
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup bread crumbs
  • 2 teaspoons nam pla (fish sauce; available in the Asian section)
  • 1 teaspoon chili sauce
  • 1 teaspoon sesame seed oil
  • 2 eggs
  • 3/4 cup heavy cream


  1. Heat oven to 350°F.
  2. In a large bowl, combine all ingredients.
  3. Shape into 1 1/2-inch balls; flatten slightly.
  4. Bake until done, about 20-25 minutes; do not overcook.
  5. Serve in split rolls or on toasted baguette slices with pickled vegetables; garnish with Chinese parsley.

Makes about 15 meatballs.

Note: The meatballs can be served as an appetizer or as a tasty filling for sandwiches. It can be served as part of an entrée with steamed rice or rice noodles, fresh vegetables, sweet chili sauce and siracha.

Approximate Nutrient Analysis per meatball (not including bread crumbs):
130 calories, 10 g fat, 5 g saturated fat, 65 mg cholesterol, 300 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 9 g protein


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