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!
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.