Vietnamese Meatball Sandwich

Vietnamese Meatball Sandwich


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Slow cooked meatballs on top of a soft baguette and topped with fresh crisp veggies. This Vietnamese meatball sandwich is a must try!

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Time needed

25 min preparation + 7-8 hour cooking

Serving Size / Yield

6 servings


  • 1lb ground pork
  • ¼ onion, diced + ¼ onion, sliced
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons fresh cilantro, chopped + extra for topping
  • 1 egg
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • I can crushed tomatoes
  • 2 tablespoons fish sauce
  • 1 tablespoon ketchup
  • 2 cloves garlic, minced
  • 1 carrot, peeled and sliced thinly lengthwise
  • 1 jalapeno, sliced
  • ½ cucumber, thinly sliced lengthwise
  • Sriracha sauce
  • baguette rolls

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In a large bowl, combine the pork, onion, chopped cilantro, cornstarch, pepper, fish sauce and oil. Mix the ingredients together to combine well, but do not overwork the meat mix. Using a spoon, scoop the meat into 1 inch balls and then place them into the crockpot. In a separate bowl, mix together the tomatoes, garlic, chopped onions, ketchup and sugar. Stir and add to the crockpot, making sure to cover all the meatballs. Cover and cook on low for 7-8 hours. Cut the baguette rolls and add the meatballs. Top with slice of cucumber, cilantro sprigs, jalapenos, sliced carrots, onion and Sriracha sauce.

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