There is nothing that I like better than a Bahn Mi sandwich. It's a new obsession, like how I felt about burritos circa 2008. There's spiciness, crispiness, fresh cilantro, bread, meat, and just so much flavor.
While I think the original roasted pork Bahn Mi can never be replaced, I couldn't seem to get one particular awesome memory of meatball bahn mis out of my head. In April, a good friend of mine (the one who wrote this guest post) catered an event and made these delicious Asian turkey meatballs. Of course, there were some leftover and we made those into amazing meatball bahn mi sandwiches, for a pre-marathon carbo loading. To clarify, I did not run the Boston marathon.
So, on Sunday, I sought to make these delicious meatballs again, this time with pork. There is something comforting about the process of meatballs: chop ingredients, dump in a bowl, mix with your hands, smoosh it around, shape and assemble meatballs, bake, and eat while they burn your mouth. I wanted them to be incredibly flavorful and juicy; mostly I wanted them to be so good that I wouldn't regret using roasted pork. And sure enough, I regretted nothing.
The Most Delicious Asian Pork Meatballs You'll Ever Have:
- 1.5 lb ground pork. (Do not get lean, you will hate yourself if you do. maybe not, but just don't do it)
- 1 shallot, minced
- 1 scallion, sliced
- 2 cloves of garlic, minced
- 1 tbsp of grated ginger
- 1 tbsp hoisinsauce
- big glug of low sodium soy sauce
- 1 large egg
- 1/4 cup of breadcrumbs. I used a pre-packaged kind from Trader Joe's but use whatever you like, just make sure it doesn't have italian seasoning in it.
- 1 pinch red pepper flakes
- juice of half a lime
- large pinch of salt.
Preheat the oven to 425 degrees.
Go ahead and stick your hand in this bowl to mash it all up. Squeeze, smoosh, and mush it around until the ingredients are well mixed, about 2 minutes or so. When the consistency of the mixture seems, well, consistent all the way through, stop. Do not overmix meatballs, or they will be come tough. At this point, it's still pretty moist and seems gloopy. That is okay. Form them into 1 inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven for about 25 minutes or until their tops become brown on the edges. Note, mine looked a little pinkish, but I think that's just because of the hoisinsauce. If they're still pink on the inside, put them in the oven for 5 more minutes.
After taking the meatballs out of the oven, let them cool, and stuff them in a french baguette with pickled carrots, daikon, cilantro, cucumber, and mayo. I didn't have cucumber so I used some sliced radishes too. It was a good choice.
Gobble it up quickly, with or without sriracha. Ladies choice.