Now I can’t help you with making the baguette low carb (yet), but the rest of the components of a traditional Banh Mi sandwich are all represented in this delicious low carb meatball recipe!
To make the pickled Daikon radish and carrots, I finally unpacked this vegetable spiralizer I bought from Amazon.com months ago for the first time! It was surprisingly easy to use, and I am kicking myself for not putting it to work sooner!
If you don’t have a spiralizer, you can simply cut the veggies into thin strands (julienne) or grate them with a cheese grater (not as pretty but it will work!) Keep in mind that you may not get as much yield if you grate the veggies as they will pack down more than if they are spiralized.
The pickled veggie strands, mixed with cilantro and sliced scallions add a tangy, fresh component that really livens up this dish. The meatballs are delightfully savory, and the mayo has a spicy sweet thing going on that brings it all together.
When I had Mr. Hungry try it out, his comment was “it’s like eating an entire Chinese Buffet in one bite….in a good way.” He loved it needless to say. It really is a party in your mouth, with every flavor represented in a bold way – salty, sweet, tangy, spicy, all there and working in perfect harmony.
I can only imagine how much better this would all be nestled into a warm, fresh baguette – but I promise that this low carb version is the next best thing! Even without the baguette, this recipe makes a hearty and totally satisfying meal!
- 1 medium daikon radish, spiralized or julienne cut
- 1 medium carrot, spiralized or julienne cut
- ⅓ cup unseasoned (no sugar added) rice wine vinegar
- ¼ cup granulated sugar substitute (Swerve, Splenda, etc.)
- 1 tsp fish sauce
- 1lb ground pork (or turkey)
- 1 egg
- ¼ cup almond flour
- 1 tsp minced ginger
- ¼ cup scallions, chopped
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp fish sauce
- 1 Tbsp granulated sugar substitute (Swerve, Splenda, etc.)
- ¼ tsp salt
- ½ tsp garlic powder
- ½ cup mayonnaise
- 1 Tbsp (or more) Sriracha hot sauce
- 1 Tbsp granulated sugar substitute
- 1 tsp unseasoned (no sugar added) rice wine vinegar
- ¼ cup sliced scallions
- ¼ cup chopped cilantro
- Combine the diakon and carrot in a medium bowl. In a small bowl, whisk together the rice wine vinegar, sugar substitute, and fish sauce. Pour over the veggies and toss to coat. Refrigerate for at least one hour, stirring occasionally.
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 16 one and a half inch meatballs. Fry in a nonstick pan (use a little olive oil if necessary) until golden brown and cooked through.
- Combine all of the mayonnaise ingredients together and stir until smooth.
- Drain the pickled veggies and place on a plate or platter. Place the meatballs on top of the vegetables and garnish generously with the fresh cilantro and scallions. Serve with the mayonnaise on top or on the side.
Can’t get enough meatballs? Me either! That’s why I post a new low carb meatball recipe here on I Breathe I’m Hungry almost every Monday! You can find some of my favorites like the Meatballs alla Parmigiana, General Tso’s Meatballs, Jalapeno Popper Meatballs, and Loaded Nacho Meatballs – along with over 30 others by clicking here!
Be sure to enter my September Keto Baking Essentials Giveaway for your chance to be one of my TWO winners of this awesome prize!