Say that title ten times fast. But it’s a super accurate description for these little handfuls of joy and I’m all about an accurate description. The moreish little chicken meatballs get covered in a sticky sauce and then stuffed into little bread rolls filled with fresh and pickled vegetables. The only kind of meatball sub I’m going to crave.
I did something I’d never usually do and skipped the pate in these. I did it because I did want to increase the saturated fat content, but pate is delicious so you do you. In other words pate is completely optional because you’re the boss. Speaking of making these healthier, you could go a step further here and fill lettuce cups instead of bread rolls, like in this recipe.
Non negotiables are the pickled carrots though as they add such an amazing sharpness that’s perfect with the ginger laced meatballs and sticky sauce. You could also top with some chopped peanuts if that’s your vibe but I didn’t think it needed them and it’s just an extra ingredient to buy! But if you have them on hand, go nuts. Pun wasn’t initially intended but I’m 100% claiming it now.
These meatballs are also a hit with kids and you can serve them by themselves as a party food, super yum. That’s actually what I originally made them for but then I realised that thry were the ideal flavour and texture for a bahni mi filling. It’s a meatball sub but way more fresh. The mini bahn mi themselves also make an excellent starter or have 2 for dinner. Or just make them in a normal sized roll!
A quick not eon chicken mince, I usually get the butcher to mince it for me and do 2/3 chicken breast 1/3 chicken thigh. I find this stops it from being too dry.
Makes 8 mini Bahn Mi or 4 full sized.
Ingredients
8 mini french rolls
2 carrots, julienned
1 tsp salt
2.5 Tbs rice wine vinegar
2.5 cups shredded cabbage
3 mini cucumbers (or one lebanese), julienned
2-3 Tablespoon mayonnaise of choice (I choose a extra virgin olive oil based one)
2 Tbs Chicken Liver Pate *Optional
Spring onion, coriander and sliced chilli to garnish
Meat Balls
500g chicken mince
1.5 Tbs freshly grated ginger
1 finely chopped shallot
2 cloves garlic
1 tsp soy sauce
1 tsp worcester sauce
Extra virgin olive oil to cook in.
Glaze
2 tsps finely chopped coriander stem and root
1 clove garlic, crushed
2 tsps freshly grated ginger
2 tsps soy sauce
2 tsps hoisin sauce
1/2 tsp sesame oil
2 tsps Chinese cooking wine
Directions
Combine carrots 2 Tbs vinvegar and 1/2 the salt in a small bowl. Toss to coat and set aside to soften. Repeat with the cabbage and the remaining salt and vinegar. Set aside.
Make meatballs by combining all ingredients in a bowl and mixing well with your hands. Roll into 2cm in diameter balls. You should have 24. Once all are rolled Coat a non stick pan in a little oil and add the meatballs. Brown on each side.
While browning combine the glaze ingredients in a small pot and bring to a simmer over low heat. Once meatballs are browned drizzle the glaze over them and toss in the pan to coat.
Slice rolls down the centre ready to fill. Spread some mayonnaise and pate into the roll. Follow with cabbage, carrots and cucumber. Add 3 meatballs to each roll, top with spring onion, coriander and chilli and you can drizzle over either chilli sauce, hoisin or any glaze from the meatballs pan.
Enjoy!
HH. x
