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These Mini Bánh Mì Bites take all your favorite flavors of a classic Bánh Mì, and stuff them into a tiny chicken meatball, perfect for snacking. Serve them with a spicy sriracha aioli, a slice of cucumber and radish, secure with a toothpick, and serve at your next party!
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Mini Bánh Mì Bites

These Mini Bánh Mì Bites take all your favorite flavors of a classic Bánh Mì, and stuff them into a tiny chicken meatball, perfect for snacking. Serve them with a spicy sriracha aioli, a slice of cucumber and radish, secure with a toothpick, and serve at your next party!
Course Appetizer
Cuisine Asian
Keyword chicken meatballs, Mini Bánh Mì Bites, vietnamese, asian meatballs, finger food
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 24 bites
Calories 50kcal
Author Nicole
Cost $12

Equipment

  • Mixing bowls
  • sheet pan

Ingredients

  • 1 lb ground turkey or chicken breast
  • 1/2 medium onion, grated + 1/4 cup finely diced onion
  • 1/2 cup sliced green onion
  • 1/2 cup finely diced carrot (I use shredded carrots and then chop)
  • 1/8 cup chopped cilantro, plus more for garnish
  • 2 large garlic cloves, grated
  • 2 tbsp soy sauce
  • 2 1/2 tsp sesame oil, divided
  • 1 1/2 tsp fish sauce
  • 1 tbsp + 1/4 tsp sriracha, divided
  • 1 1/2 tsp packed brown sugar
  • 1 large egg
  • 3/4 cup panko breadcrumbs
  • 2 tbsp + 1 tsp rice vinegar, divided
  • 5 radishes, sliced very thin
  • 1/2 small cucumber, sliced very thin
  • 1/2 cup low-fat mayo

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
  • Using your hands, combine ground turkey, grated onion, diced onion, green onion, carrot, cilantro, garlic, soy sauce, 2 teaspoons sesame oil, fish sauce, 2 teaspoons sirracha, brown sugar, egg and panko in a medium bowl. Do not over mix.
  • Use a small cookie scoop to form meat into 1-inch meatballs and line up on a cookie sheet. Bake for 20 minutes or until meatballs are golden brown and cooked through.
  • While the meatballs cook, toss sliced cucumbers and radishes with 2 tablespoons rice vinegar in a small bowl. (The radishes may tint the cucumbers, if you don't want them to bleed at all, marinate them in separate bowls.)
  • Also while the meatballs cook, mix remaining vinegar, sirracha, sesame oil and mayo in a small bowl. Set aside. 
  • Skewer one slice of cucumber and one slice of radish onto cocktail skewer, followed by one meatball. Serve with mayo.

Nutrition

Serving: 1bite | Calories: 50kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg