Meal Kit
"Banh Mi" Pork Meatball Sub
with sweet potato rounds
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
Chef
Jimmy Madla
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My 18 year old loved this one even the mayo. I liked the cucumber and carrot relish. Delicious.
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One of our favorite meals. The pickled vegetables really took us by surprise. They really made the dish!
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We loved everything about this, especially the pickled veggies, mayo, and awesome bun.
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Great dish! Really loved the way the flavors layered themselves with this sandwich. The quick-pickled veggies gave it a delightful crispness.
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This is one of the best subs I have ever eaten! Just like what you order at the vietnamese restaurants, the flavors are so succulent.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Ground Pork
- 8 oz. Carrot
- 2 Persian Cucumber
- 2 French Roll
- 1 fl. oz. Seasoned Rice Vinegar
- 1 oz. Mayonnaise
- 2 tsp. Minced Ginger
- 1 Tbsp. Asian Garlic and Ginger Seasoning
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories960
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Carbohydrates99g
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Net Carbs86g
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Fat43g
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Protein44g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Medium Oven-Safe Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel carrot, and using a peeler, shave into long ribbons. Discard top.
Using peeler, shave cucumbers into long ribbons, stopping when you reach seeds. Discard ends. Having trouble making ribbons? Feel free to cut cucumbers into 1/4" rounds instead.Combine seasoned rice vinegar and vegetable ribbons in a mixing bowl. Set aside at least 10 minutes, stirring occasionally.Cut sweet potato into 1/4" rounds.Stem cilantro. -
2 Roast Sweet Potato and Make Seasoned Mayo
Place sweet potato rounds on prepared baking sheet and season with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into rounds.
Spread into a single layer. Roast in hot oven, 15 minutes.Carefully, remove from oven and flip rounds. Roast again until tender and browned, 8-10 minutes.While potatoes roast, combine mayonnaise and half the seasoning blend (reserve remaining for meatballs) in another mixing bowl. -
3 Make the Meatballs
Combine ground pork, ginger, and remaining seasoning blend in another mixing bowl.
Form pork mixture into six golf ball-sized meatballs. -
4 Cook the Meatballs
Place a medium oven-safe pan over medium-high heat.
Add 1 tsp. olive oil and meatballs to hot pan and turn occasionally until browned on all sides, 4-6 minutes.Place pan in hot oven and roast, turning meatballs once halfway through, until they reach a minimum internal temperature of 165 degrees, 5-7 minutes.While meatballs roast, toast rolls. -
5 Toast Rolls and Finish Dish
Slice French rolls if necessary, leaving bread attached at hinge. Place directly on oven rack and toast, 2-4 minutes.
Plate dish as pictured on front of card, spreading seasoned mayonnaise on roll, then topping with meatballs, vegetable ribbons, and cilantro. Bon appétit!
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