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1.4 hours
4 servings
Adjust servings
Makes about 20 meatballs
dairy-free
(?)
Has dairy from:
mayonnaise
gluten-free
(?)
Has gluten from:
baguette
kid friendly
has meat
(?)
Has meat from:
ground pork (4% fat)
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
(?)
Not Mediterranean due to:
mayonnaise
vegan
(?)
Not vegan due to:
ground pork (4% fat)
mayonnaise
vegetarian
(?)
Not vegetarian due to:
ground pork (4% fat)
pescetarian
paleo
(?)
Not paleo due to:
granulated sugar
sesame oil
cornstarch
mayonnaise
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 108% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.6% of RDA
• Calories: 66.1% of RDA
• Carbs: 20.6% of RDA
• Fat (total lipid): 38.4% of RDA
• Fiber: 12.7% of RDA
• Fructose: 0.8% of RDA
• Protein: 30.5% of RDA
• Sodium: 108% of RDA
• Sugar: 26.8% of RDA
• Vitamin A (IU): 204% of RDA
• Vitamin B6: 42.9% of RDA
• Vitamin C: 17.7% of RDA
• Iron: 16.9% of RDA
• Magnesium: 17.4% of RDA
• Manganese: 12.3% of RDA
• Niacin: 73.8% of RDA
• Potassium: 18.9% of RDA
• Zinc: 20.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
56.8
g
Calories
1323
 
Fiber
3.55
g
Iron
3.20
mg
Protein
34.3
g
Sodium
1462
mg
Sugars
8.37
g
Fat (total lipid)
23.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
whole
+
-
 
medium size, thinly sliced.
 
1
cup
+
-
 
julienned.
 
2 3/5
tbsp
+
-
 
2 tbsp for daikon salad, 2 tsp for meatballs.
 
1/2
tsp
+
-
 
 
3
tbsp
+
-
 
 
2
tsp
+
-
 
 
1
lb
+
-
 
 
2
tbsp
+
-
 
chopped. can use basil or parsley as well.
 
1
whole
+
-
 
chopped.
 
3
cloves
+
-
 
minced.
 
1
tbsp
+
-
 
 
1 3/5
tbsp
+
-
 
1 tbsp for meatballs, 2 tsp for sandwich.
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
 
1/4
cups
+
-
 
1
whole
+
-
 
cut into four equal pieces and lightly toasted.
 
1
whole
+
-
 
seeded and thinly sliced.
 
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PREPARATION
CARROT DAIKON SALAD PREPERATION
1.
Add the julienned carrots and daikon to a large bowl and toss in the 2 tbsp sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
MEATBALL PREPERATION
2.
Thoroughly combine all the meatball ingredients in a bowl, and form into meatballs. (Pork, chopped cilantro, scallion, garlic, fish sauce, 1 tbsp Sriracha, 2 tsp sugar, cornstarch, salt and pepper to taste). You should yield around 20 meatballs.
3.
Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes.
4.
After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
ASSEMBLING SANDWICHES
5.
In a separate bowl, combine the mayonnaise and 2 tsp Sriracha.
6.
Open up each piece of bread, and spread the Sriracha mayonnaise on each side.
7.
Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made. Just substitute vegenaise for mayonnaise.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1323
Protein 34.3 g
Carbohydrates 56.8 g
Iron 3.20 mg
Fiber 3.55 g
Calcium 45.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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