Banh Mi’t Balls

Yield: 3 sandwiches (15 meatballs)


  • 1 cup Sauce Craft™ Honey Sriracha Sauce
  • 1 cup carrot, shredded
  • ¼ cup rice wine vinegar
  • 1 each egg
  • 1 pound ground pork
  • ½ cup fine breadcrumbs
  • 2 tsp. lemongrass paste
  • 1 Tbsp. ginger puree
  • 1 tsp. chili paste
  • 3 each 6-inch hero rolls
  • ¼ cup cilantro-sesame pesto, pre-made
  • ⅛ cup jalapeños, sliced into rounds
  • ¼ cup fresh cilantro sprigs
  • 4–6 each lime wedges


  1. In a bowl, combine carrot and vinegar, and let sit for one hour.
  2. In a mixing bowl, beat egg. Add pork, breadcrumbs, lemongrass, ginger puree and chili paste. Mix until ingredients are well combined.
  3. Using a #30 scoop, portion meat mixture into 1-oz. balls.
  4. Heat a large pan with a little oil and fry meatballs, browning on all sides. Transfer meatballs to a drain pan and let cool for about 5 minutes.
  5. In a large sauce pot, add Sauce Craft Honey Sriracha Sauce and meatballs, and bring to a simmer. Close lid. Cook until meatballs are done, roan internal temperature of 165ºF.
  6. Split hero rolls. Spread cilantro-sesame pesto on the bottom of each roll. Add about 5 meatballs to each. Spoon more sauce on top of meatballs if desired. Garnish with pickled carrots, jalapeños and cilantro sprigs. Serve with lime wedges.