Quick Meatball Banh Mi Sandwich


  • 1 Pack Perfectly Balanced Meatballs
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
    1 Lebanese cucumber, sliced 
  • 1  carrot, sliced 
  • 1 tablespoon mayonnaise 
  • 1 teaspoon Sriracha 
  • 1 sandwich rolls, toasted 
  • ΒΌ cup cilantro leaves


  1. Combine vinegar, honey, and salt in a medium bowl. Add cucumber and carrot; let stand at room temperature for 20 minutes or refrigerate for up to 24 hours. Drain off the marinade.
  2. Heat 1 tablespoon of oil in a pan on medium to high heat. Cook meatballs for 10 minutes, or until fully cooked.
  3. Combine mayonnaise and Sriracha in a small bowl. Spread mayonnaise mixture on each roll. Divide the meatballs and the vegetables between the rolls. Sprinkle with cilantro.

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