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Vietnamese-Style Meatball Sandwich

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •   1 lb. Aussie grassfed ground beef
    •   2 cloves garlic, crushed
    •   1 tbsp sriracha sauce
    •   1 bunch cilantro, leaves and stems finely chopped
    •   1 tbsp sunflower oil
    •   1 each carrot, peeled lengthwise into ribbons
    •   1 tbsp white vinegar
    •   1/2 tsp salt
    •   1 each cucumber, sliced lengthwise into long batons
    •   2 each sliced roma tomatoes
    •   4 each bread rolls, long
    •   Cilantro sprigs to serve
    •   Sriracha sauce to serve


  1. To prep: Place ground beef, garlic, Sriracha and cilantro leaves and stems in a large bowl with ½ teaspoon salt and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into a meatball. Repeat to make 16 meatballs.
  2. To cook: Place 3-4 meatballs per skewer, brush with oil and cook on a BBQ, grill pan or large nonstick fry-pan over medium heat until cooked through.
  3. For the carrots: To pickle carrot, place carrot ribbons in a bowl with vinegar and salt and toss to combine, leave to pickle for 10 minutes, then drain.
  4. To serve: Place a little salad and cilantro in each roll, top with meatballs and drizzle with sauce to serve.

This great family recipe is thanks to True Aussie Beef and Lamb Recipes at


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