Meatball Bánh Mì with Miso Mayo

Savoury meatballs, crunchy veg and zingy miso. #BigEatIn

Serves 4  Total time 40 mins

Ingredients 

• 2 x 250g bake-at-home baguettes

For the meatballs

• 3 tbsp sesame oil 

• 24 beef meatballs 

• 2 tbsp sweet chilli sauce

For the vegetables 

• 2 large carrots, peeled and shredded

• 1/2 Chinese leaf, shredded 

• 1 cucumber, seeds removed and thinly sliced 

• 25g Thai basil, chopped 

• 1 tbsp sweet chilli sauce 

• Zest and juice of 1 lime

For the mayo 

• 4 tbsp mayo 

• 1 tsp white miso paste (not sweet) 

• Zest and juice of 1 lime

Instructions

1. Preheat oven to 230ºC/210ºC fan/Gas 8. Cook the baguettes in the oven for 10 mins, remove and set aside.

2. Add the sesame oil to a large non-stick pan on a medium heat, add the meatballs and cook for 10 mins, turning frequently, until cooked and

golden. Add 2 tbsp sweet chilli sauce, let it bubble and coat the meatballs. Turn off the heat and set aside.

3. Place all the veg and herbs into a bowl and toss together with 1 tbsp sweet chilli sauce and the lime zest and juice.

4. To make the miso mayo, mix together the mayo, white miso paste, lime zest and juice in a small bowl.

5. Cut the baguettes in half widthways, to make 4 pieces, then in half lengthways. Load the meatballs and veg into each portion. Finish with the

mayo, extra herbs and a drizzle of the sauce from the meatball pan.

Cook’s Tip

Why not swap the meatballs for shredded, cooked chicken breast?

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