This recipe was a happy kitchen accident. Craving the crunch, punch, and heat of a banh mi sandwich, but trying to use up some ground chicken, we ended up with a recipe that has all of the flavors of the iconic dish, in a neat little meatball package. We like using them in a simplified banh mi sandwich, but they’re also great as an appetizer or snack, or served atop a brown rice noodle salad.
How to Make It
Preheat oven to 400F.
Combine all ingredients into a bowl and mix well. Cover and chill for 30 minutes.
Form chicken mixture into 24 meatballs, about 2 tablespoons each.
Bake until cooked through, 16 to 18 minutes. Serve with sriracha sauce for dipping, incorporate into sandwiches, or serve atop salads.
Chef's Notes
To brown and crisp the meatballs, finish them under the broiler for 2-3 minutes after baking.