Meatball Banh mi with Miso Mayo
By OcadoLife
Published on 04 May 2022
Savoury meatballs, crunchy veg and zingy miso combine in this exciting lunch for four (or two, if you're really hungry)Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 2 bake-at-home baguettes, (250g)
- 24 beef meatballs
- 2 tbsp of sweet chilli sauce, (plus 1 tbsp for the vegetables)
- 2 large of carrots, (peeled and shredded)
- 2 limes, zest and juice (one for the vegetables, one for the mayo)
- 1 tsp of white miso paste, (not sweet)
- 25 g of thai basil, chopped (plus extra to serve)
- 3 tbsp of sesame oil
- 0.5 chinese leaf, shredded
- 1 cucumber, (seeds removed and thinly sliced)
- 4 tbsp of mayonnaise
Method
Step 1
Preheat oven to 230ºC/210ºC fan/gas 8. Cook the baguettes in the oven for 10 mins, remove and set aside.Step 2
Add the sesame oil to a large non-stick pan on a medium heat, add the meatballs and cook for 10 mins, turning frequently, until cooked and golden. Add 2 tbsp sweet chilli sauce, let it bubble and coat the meatballs. Turn off the heat and set aside.Step 3
Place all the veg and thai basil into a bowl and toss together with 1 tbsp sweet chilli sauce and the lime zest and juice (reserving one lime for the mayo).Step 4
To make the miso mayo, mix together the mayo, white miso paste, and lime zest and juice in a small bowl.Step 5
Cut the baguettes in half widthways, to make 4 pieces, then in half lengthways. Load the meatballs and veg into each portion. Finish with the mayo, extra thai basil and a drizzle of the sauce from the meatball pan.