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What happens when a Vietnamese banh mi meets a meatball sub? Something you're going to want immediately. Oh, sorry. I didn't see you there. I was just reading Sam the Cooking Guy recipes with intentional leftovers. You know, the theme of this book is simple. I make a master recipe and then show you a bunch of things you can do with it. Make a big salmon, it's beautiful, then things you can make with it. Make a brisket, make a chili and then show you things you can make with it. It's very useful. Well, this chapter is called meatballs and then. No laughing. This is not a silly chapter. You'll like the outcome so much you'll be making meatballs every week. So, of course, the
first thing is how to make, like, an amazing meatball and then what to make with it. And you know what we're going to make with it? We're going to make, well, you could make meatball pho, which is great. You could a French bread meatball pizza, which is great. Or, wait, the meatball banh mi. Oh, it's going to be so good. Could you use store-bought meatballs, Max? Yes. No, you can't. Don't use store-bought meatballs. You can make your own. It's great. So, here's what we do. Make the meatballs, get them in the oven, and then everything's quick. Let's begin with our proteins. That's ground beef. That's ground pork.
The book tells you beef, pork, and veal, but I don't know that everybody digs veal. So, I'm just going fairly traditional today. Still going to be amazing. Breadcrumbs, you'll almost always see those in a meatball. A little cheese, I'm using Parmesan, some red pepper flakes for a tiny bit of heat, nice hit of kosher salt and pepper. We need some garlic in here, and this is a great spot for the squeeze garlic that I'm always talking about. An egg, and then the one thing that I think takes these from great to fantastic and really helps keep them moist and tender, some ricotta cheese. And this we mix, but this will be a glove proposition. And we mix. You know, I'd say this would be a great job for little kids, but you know,
it would be everywhere but in the bowl. You want to throw some parsley in for a little green, you can do that. You want a little basil, you could do that. Think of me as your guide making suggestions, and it's up to you on what you do with them. Right, and when you're all nicely mixed up, not over mixed. Over mixed gives you a hard ball even though the ricotta's in here that's really going to help. You don't want to over mix if you don't have to. So, when you're mixed up, let's turn these into some meatballs. Here you go, just like that and carry on. Listen, if you want to do that Italian restaurant thing and make giant meatballs, by all means, go ahead. But, I think this is a nice eating size, especially
for the bánh mì that we're going to make. Okay, my oven's at 400, these are going to go in for 15-20 minutes till they're done. I'll be right back. Let's make some vegetables for the bánh mì. First, a little rice vinegar and some sugar. Will the sugar mix in if the rice vinegar was warm? Yes. Is that going to be a problem? No, we're going to be fine. Give that a decent mix. Right, now cut some carrots. And we just want these to be like thin, you know, like this guy. I don't know what you call matchsticks. That's what you're looking for. You're looking for matchsticks. So, just cut a bunch of these up till you have what you think is enough.
All right, these guys will go in along with some cucumber that we'll cut. Persian cucumber, end off and nice thin slices. Like this. Great. Now everybody gets mixed. A little sweet, a little tangy from the vinegar, all good. Let's make a little sauce. And the sauce is mayo. I'm actually using QP smoke. You can't get it here, I send away for it. It's a thing. I enjoy it. Sriracha, sesame oil, and we mix. And now we're just waiting for the meatballs. All right, one more thing. I want some green onion. And I'm using this guy. I don't know what it's called.
I bought it in a Japanese market years ago. Uh but you do this just to get them nice and thin. Like that. Wispy. I don't know what you would call that. Thin. Shreds. Shards. All right, gather them up. We can build. Look how beautiful those guys are. Cook them to about 160° and carried over a couple of degrees. That's kind of your prime meatball temperature. They're super tender. They're going to be juicy and fabulous. But here's what we're going to do. We're going to give them a little upgrade by putting three of them in our bowl here. Let's find a round guys. Look at cheese coming out in them.
Okay. That goes away. And they're going to get just a simple addition of some hoisin sauce. Come on, you. Did I say little? Cuz that's about all I've got. There we go. All right, toss these guys around. Now we can build. This is a Vietnamese baguette. These are two Vietnamese baguettes that came from a Vietnamese banh mi restaurant here in San Diego called Bale A. B A L E. It's fantastic. It's a great place to go. It's also a place to go just to get the bread. It's crazy how light these are. If you go to a
supermarket buy a hoagie roll like this, it feels like it weighs about eight times the weight. This perfecto. So let's cut it open. We're going to build top down. So let's go like this. Gentle, Sammy. Gentle. Oh, yeah. Now you're talking. Okay, first thing our sauce. Now some of our vegetables that you've shaken the extra vinegar off of. Meatball time. One two three A little bit more of the carrot and the cucumber. Let's cut a little jalapeno for the top. Just go ahead and move that guy and put jalapeno there and this guy jalapeno there.
This guy jalapeno here. So, I am a fan of obviously green onion. You know I love it. So, we'll scatter a little bit and then what you kind of really need is just a little cilantro stuffed in here because that little cilantro bite helps everything just sort of mature in the most Vietnamese-ish sort of way. There you go. You're not in Kansas anymore, Dorothy, with that sandwich. Okay, one last thing. Few seeds. Few gentle little sesame seeds. I moved the jalapeno over so you could see the meatballs better. And there you have it. All right.
Let's do this. I think I'm just going to cut right down the middle of this kid. Oh, Lock in here. Damn it. All right, that is going to be a really good bite. Mhm. I took a huge bite. My apologies. But you have to. Great meatball. Super delicate, little garlic and parmesan coming out of it. But then you get that little sriracha mayo sesame oil sauce. So good. And then the vegetables. The crunch, the vinegar. Oh, boy. And bread. If you can get a good bread and don't toast it. No, just like this. Let it be the way the Vietnamese people intended it to be. Like that.
Crisp. Get it warm out of the oven, it'd be even better. Make this. Better yet, uh click the link below and get the cookbook. Then you can make all the things with the meatballs, cuz there's some great stuff in there. Uh the whole book's great. All right. See you. Subscribe. We'd love you to.
