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Banh Mi Meatball Sliders

Two small banh mi sandwiches with pickled carrots and daikon, cucumber, Quorn Meatballs, cilantro, mint, and sriracha mayo on a baguette atop a blue plate.

Quick-pickled vegetables add brightness to these savory banh mi-inspired sliders. Top a sliced baguette with spicy Lee Kum Kee Sriracha Mayo, seared Quorn Meatless Meatballs and fresh herbs. These mini sandwiches are great as an appetizer for entertaining.

Serves 4

30 mins


333 cals
(Per serving)

13g of fat

A bag of Quorn Meatless Meatballs showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Meatballs


Excellent source of protein



  • 1 package Quorn Meatless Meatballs , thawed
  • 1 Baguette
  • 2 tablespoons vegetable oil
  • 4 tablespoons Lee Kum Kee Sriracha Mayo
  • 1/2 Carrot, sliced into thin rounds
  • 1/2 English cucumber, sliced into thin rounds
  • 1/2 small daikon, sliced into thin rounds
  • 1⁄4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 small bunch cilantro
  • 1 small bunch Mint
  • Salt and pepper


  1. Make pickles by heating the rice vinegar, sugar, and 1⁄2 teaspoon salt in a small pot until dissolved. Pour the pickling liquid over the sliced carrot, cucumber, and daikon in a bowl and allow them to chill while you complete the next steps.
  2. Pick the cilantro and mint leaves off the stems.
  3. Cut the baguette into 3” long slices, then slice in half lengthwise.
  4. Heat the vegetable oil over medium-high.
  5. Cut each Quorn Meatless Meatball in half, then toss them in a pan with hot vegetable oil and until the meatballs become golden brown and caramelized. Season with a dash of salt and plenty of black pepper.
  6. Spread a generous teaspoon of Sriracha Mayo on each side of the sliced baguette, then follow with 4 meatball halves (flat side-down so they don’t roll out!) Follow with some pickled vegetables and finish with fresh herbs.

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2 out of 5 stars


5 out of 5 stars

I made this for my Mom and I with regular mayo and sliced panella italian bread (these are what my Mom had already at home) lightly toasted. We didn't have cucumber so I just pickled the purple radish and carrot. The rice vinegar is sweet so we skipped the sugar. We didn't have mint so we skipped it, and used olive oil because we didn't have vegetable oil. My point about all this is that this recipe is versatile and delicious! We had it with steamed organic broccoli and baked sweet potato. Made for a colorful, tasty, healthy plant-based meal.

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