Banh Mi Meatballs

• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

24 oz. mini or regular size pork meatballs (frozen, beef meatballs would also work well)

1/2 c. sweet chili sauce (purchased or homemade)

1/4 c. low-sodium teriyaki sauce

1 T. fish sauce

1 c. shredded carrot

1/4 c. chopped cilantro

1/4 c. thinly sliced jalapeño

1/4 c. chopped mint

pickled red onions (exclude for low FODMAP)

lime wedges (for squeezing fresh juice over the top right before eating)

Instructions

Heat 12" cast iron skillet over medium heat. Add meatballs and cook for about 3 to 5 minutes, turning every minute or so.

In a small bowl, combine sweet chili sauce, teriyaki sauce, and fish sauce. Pour sauce into skillet and toss meatballs to coat. Cover skillet and let meatballs cook for about 10 minutes, until thoroughly warmed and meatballs reach 165° F, stirring every few minutes. If you want to thicken the sauce a bit, uncover skillet and turn up heat to medium-high. Stir regularly until sauce is thickened to your liking.Remove skillet from heat and then scatter carrots, cilantro, and jalapeño over the top. If you like, also sprinkle with fresh mint and serve with pickled red onions and lime wedges.

Serving suggestions:

over rice, as a main entree

tucked inside a bun, like traditional bánh mì

with toothpicks, as an appetizer

Nutrition

• Taille de Portion: 1
• Calories: 243 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 5 g
• Cholestérol: 66 mg
• Sodium: 813 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 19 g
• Protéines: 13 g