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Bahn Mi Meatball Sub
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5 from 3 votes

Bahn Mi Meatball Sub

Meatball sub like a Bahn mi
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings 6 subs
Author Jim


Meat and Bread

  • 24 precooked meatballs (I used Johnsonville Homestyle, because delicious)
  • 6 sub rolls
  • 1 bunch cilantro

Picked Veggies

  • 1 cup apple cider vinegar
  • 1 cup Water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 4 jalapenos
  • 1 Onion
  • 2 cucumbers
  • 2 cup shredded carrots

Meatball Marinade

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar (apple cider great too)
  • 1 tablespoon ginger
  • 1/4 cup honey
  • 1 tablespoon sesame oil
  • 3 cloves garlic
  • 1/3 cup Lager (its made for gameday after all...)

Sriracha Mayo

  • 1/3 cup sriracha
  • 1 cup mayo


Picked Veggies

  • Combine the apple cider vinegar, water, salt, and sugar in a small saucepot and simmer to dissolve. As it heats, slice the cucumber, onion, and jalapeno's thinly. Once the brine simmers, remove from heat and combine everything into a heat safe container. Pickle for at least 4 hours in the fridge.

Meatball Marinade

  • In a blender, combine garlic, soy sauce, honey, rice wine vinegar, ginger, beer, and sesame oil. Buzz to combine. Add marinade to large freezer bag with meatballs and thaw/marinade for at least 4 hours also in the fridge.

Sriracha Mayo

  • Combine mayo and sriracha. No secret here.

Gameday Cooking

  • Heat a grill to medium heat, or heat your oven to 350 deg F. Grill meatballs until heated through, 8-10 minutes, or bake for 20-22 minutes or until crusty and awesome.
  • As meat cooks, slice rolls. Gently hollow out rolls (more room for meat!), slather with mayo, pickles, and cilantro leaves. Stuff with the meatballs, and try not to get any on your shirt.


Serving: 6People | Calories: 499kcal