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A banh mi is a classic Vietnamese sandwich; this easy recipe lets you bring the favorite home! Enjoy it for a quick lunch or dinner; or, spoon the savory spinach-meatball mixture into small party buns for easy appetizers.

Source: Better Homes and Gardens


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine egg, bread crumbs, 1 tablespoon of the soy sauce, and the garlic. Add ground beef; mix to combine. Shape into 1 1/4-inch meatballs. (You should get about 30 meatballs.)

  • In a very large heavy skillet arrange meatballs in a single layer; cook over medium-high heat for 8 to 10 minutes or until browned on all sides, turning to brown evenly. Remove from skillet; keep warm.

  • Add carrots and onion to skillet. Cook and stir for 3 to 5 minutes or until tender.

  • Return meatballs to skillet. Add brown sugar and the remaining 2 tablespoons soy sauce. Cook about 2 minutes more or until meatballs and vegetables are well coated. Add spinach; cook about 3 minutes or just until wilted. Divide spinach-meatball mixture among hoagie buns.

Smart Swap

Enjoy these meatballs over rice, on pita, or on a simple spinach salad.

Nutrition Facts

445 calories; fat 15g; cholesterol 82mg; saturated fat 5g; carbohydrates 55g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 11g; protein 24g; vitamin a 9128.2IU; vitamin c 15.3mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 7.2mg; vitamin b6 0.5mg; folate 166.5mcg; vitamin b12 1.7mcg; sodium 1066mg; potassium 629mg; calcium 127mg; iron 5.2mg.