Banh Mi are a Vietnamese sandwich, usually made with soft baguette, raw veggies, and often grilled pork or a pork cutlet.
This version features pork meatballs, because my kids are obsessed with meatballs and I know they will eat just about anything if it comes in meatball form.
Try these other fun weeknight recipes with Asian flavors:
How to make these pork meatball subs
These sandwiches are easy to make! For the full set of directions, please scroll down to the recipe card below, but here is a brief overview:
- In a large bowl, combine the egg, breadcrumbs, soy sauce and garlic.
- Mix in the ground pork until just combined. Don’t over mix or your meatballs will be tough.
- Form 12-15 meatballs.
- Place a very large skillet over medium heat and allow to heat up.
- Add 1 Tablespoon of oil to the skillet, and then arrange the meatballs in a single layer, evenly spread out.
- Cook the meatballs for 8-10 minutes, turning occasionally, until browned on all sides. If you need to cook in two batches, you can! It is better to give your meatballs room to cook properly than to crowd the pan.
- Remove the meatballs from the pan. Place on a plate and keep warm.
- Add the carrots and onions to the skillet, and cook, stirring occasionally, for 3-5 minutes.
- Return the meatballs to the pan and add the brown sugar and remaining soy sauce.
- Cook for 2 minutes more, stirring carefully, until everything is well coated in sauce.
- Add the spinach and cook about 3 minutes more, just until the spinach is wilted.
- Divide the mixture equally between the hoagie buns.
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- 1 egg
- 1/4 cup bread crumbs
- 3 TBSP low sodium soy sauce
- 1 garlic clove, minced
- 1 pound ground pork
- 3 medium carrots, peeled and cut into thin bite sized strips
- 1 medium yellow onion, thinly sliced
- 2 TBSP brown sugar
- 9 oz fresh spinach
- 4 hoagie buns
- In a large bowl, combine the egg, breadcrumbs, 1 TBSP soy sauce, and garlic.
- Add the ground pork and mix to combine.
- Form roughly 12-15 meatballs.
- In a very large skillet over medium heat, arrange the meatballs in a single layer and cook for 8-10 minutes, turning occasionally, until browned on all sides. If you need to cook in two batches, you can!
- Remove the meatballs from the skillet and keep warm.
- Add the carrots and the onions to the skillet and cook, stirring occasionally, for 3-5 minutes.
- Return the meatballs to the skillet and add the brown sugar and remaining 2 TBSP soy sauce.
- Cook 2 minutes more, or until everything is well coated in sauce.
- Add the spinach and cook about 3 minutes, or until the spinach is just wilted.
- Divide the mixture among the hoagie buns.
Amount Per Serving: Calories: 706Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 147mgSodium: 1209mgCarbohydrates: 72gFiber: 7gSugar: 12gProtein: 46g