Stuffed Banh Mi Biscuits
These meatballs are a scrumptious - yet basic - mix of ingredients, wrapped in biscuit dough, bathed in garlic butter. Heaven.
Ingredients
1 pound ground pork
1 egg
1/3 cup grated carrot
2 teaspoons garlic paste
1 teaspoon minced jalapeño
3 tablespoons cilantro, finely chopped
1 tablespoon lime juice
1 tablespoon soy sauce
8 raw biscuits
8 squirts/teaspoons of sriracha mayonnaise
2 tablespoons butter
Instructions
Preheat oven to 375F. Mix the pork, egg, carrots, 1 teaspoon of garlic paste, jalapeño, 2 tablespoons of cilantro, lime juice, and soy sauce gently with your hands until combined.
Form 8 meatballs, a little bigger than golf balls. Place them on a baking sheet lined with parchment or foil and bake for 25 minutes.
While they cook, flatten each biscuit until the circumference is about 5 inches. Cover or refrigerate the flattened biscuits until the meatballs are baked to keep them moist.
Once baked, reduce oven temperature to 350F and let the meatballs cool for about 10 minutes. Squirt about a teaspoon of sriracha mayonnaise on each flattened biscuit, and top each with a meatball.
One by one, seal each meatball inside a flattened biscuit and place them seam-side down in a 8-inch square baking dish. Bake for 30 minutes until the biscuit tops are golden brown.
Just before you pull them out of the oven, melt the butter and combine it with the second teaspoon of garlic paste.
When the biscuits are done, brush them with your garlic butter mixture and sprinkle with the third tablespoon of cilantro.
Stuffed Banh Mi Biscuits
Ingredients
Instructions
- Preheat oven to 375F. Mix the pork, egg, carrots, 1 teaspoon of garlic paste, jalapeño, 2 tablespoons of cilantro, lime juice, and soy sauce gently with your hands until combined.
- Form 8 meatballs, a little bigger than golf balls. Place them on a baking sheet lined with parchment or foil and bake for 25 minutes.
- While they cook, flatten each biscuit until the circumference is about 5 inches. Cover or refrigerate the flattened biscuits until the meatballs are baked to keep them moist.
- Once baked, reduce oven temperature to 350F and let the meatballs cool for about 10 minutes. Squirt about a teaspoon of sriracha mayonnaise on each flattened biscuit, and top each with a meatball.
- One by one, seal each meatball inside a flattened biscuit and place them seam-side down in a 8-inch square baking dish. Bake for 30 minutes until the biscuit tops are golden brown.
- Just before you pull them out of the oven, melt the butter and combine it with the second teaspoon of garlic paste.
- When the biscuits are done, brush them with your garlic butter mixture and sprinkle with the third tablespoon of cilantro.
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