Instructions:
Step 1: Prepare the Pickled Vegetables
Mix Pickling Solution: In a bowl, combine the rice vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved.
Pickle Vegetables: Add the shredded carrots and sliced daikon radish to the pickling solution. Let sit for at least 30 minutes, or up to 2 hours, in the refrigerator.
Step 2: Prepare the Meatballs
Mix Ingredients: In a large bowl, combine the ground pork, breadcrumbs, cilantro, green onions, garlic, soy sauce, fish sauce, sugar, and egg. Season with salt and pepper to taste. Mix until just combined; avoid overmixing to keep the meatballs tender.
Shape Meatballs: Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
Cook Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Alternatively, you can bake the meatballs at 375°F (190°C) for 20-25 minutes.
Step 3: Prepare the Sauce
Mix Sauce: In a small bowl, mix together the mayonnaise, sriracha, and lime juice until smooth.
Step 4: Assemble and Serve
Serve Meatballs: Arrange the cooked meatballs on a serving platter.
Top with Pickled Vegetables: Spoon some of the pickled vegetables over the meatballs or serve them on the side.
Add Sauce: Serve the sriracha mayo sauce on the side or drizzle over the meatballs.
Garnish (Optional): Garnish with additional chopped cilantro or sliced green onions if desired.
These Banh Mi Meatballs are versatile and can be served as an appetizer with toothpicks or as a main dish with rice or noodles. They offer a fantastic blend of savory, tangy, and spicy flavors, just like the classic Banh Mi sandwich!
