Swap out the sandwich for Banh Mi Meatballs over Spaghetti Squash. These juicy pork meatballs are packed with garlic, scallions, fish sauce, and a touch of Sriracha, then simmered in a sweet and savory sauce. Served over roasted spaghetti squash instead of bread, it’s a lighter meal that’s full of flavor.
The fresh toppings of shredded carrots, cilantro, jalapeño, mint, and a squeeze of lime bring everything together, giving every bite the bright, vibrant taste that makes bánh mì so popular. Whether you’re following a low-carb lifestyle or simply looking for a healthy dinner idea, this recipe is one you’ll want to make again and again.
If you love the fresh, bold flavors of a traditional bánh mì sandwich, you’ll enjoy this easy weeknight dinner.
Why You’ll Love This Recipe
- Ready in about an hour.
- Naturally gluten-free with a few simple substitutions.
- Low carb and keto-friendly when served over spaghetti squash.
- Packed with fresh herbs and vegetables.
- Great for meal prep and leftovers.
What Is Bánh Mì?
Bánh mì is a popular Vietnamese sandwich traditionally served on a crispy French baguette. It’s known for balancing savory meat with crunchy pickled vegetables, fresh herbs, spicy peppers, and bright flavors.
This recipe captures those delicious flavors in tender pork meatballs while replacing the bread with spaghetti squash for a lighter, vegetable-packed meal.
Banh Mi Meatballs Over Spaghetti Squash
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Kitchen Essentials
Ingredients
For the Spaghetti Squash
- 1 Medium Spaghetti Squash
- 2 Tablespoons Olive Oil
- Salt to taste
- Black Pepper to taste
Meatballs
- 1 Pound Ground Pork
- 1 Scallion finely diced
- 3 Garlic Cloves minced
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Sriracha
- 2 Tablespoons Granulated Sugar
- Salt to taste
- Black Pepper to taste
- 1 Tablespoon Cornstarch
Sauce
- ½ Cup Sweet Soy Glaze
- ½ Cup Water
- 1 Tablespoon Fish Sauce
Fresh Toppings
- 1 Cup Carrots shredded
- 1/4 Cup Cilantro chopped
- 1 Jalapeño (optional) seeded and thinly sliced
- 1/4 Cup Mint chopped fresh mint (optional)
- Pickled red onions optional
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season generously with salt and pepper.1 Medium Spaghetti Squash, 2 Tablespoons Olive Oil, Salt, Black Pepper
- Place cut-side down on a baking sheet and roast for 40 to 60 minutes, depending on size, until the flesh is tender. Once cool enough to handle, scrape the inside with a fork to create spaghetti-like strands.
- Microwave Shortcut. For a faster option, pierce the squash several times with a knife. Microwave for 5 to 6 minutes to soften slightly before cutting it in half. Remove the seeds and continue microwaving the halves until tender, about 8 to 12 additional minutes depending on the size of the squash.
- Make Banh Mi Meatballs. In a large mixing bowl, combine the ground pork, scallion, garlic, fish sauce, Sriracha, sugar, cornstarch, salt, and pepper. Mix until just combined.1 Pound Ground Pork, 1 Scallion, 3 Garlic Cloves, 1 Tablespoon Fish Sauce, 1 Tablespoon Sriracha, 2 Tablespoons Granulated Sugar, Salt, Black Pepper, 1 Tablespoon Cornstarch
- Roll into meatballs about 1½ inches in diameter.
- Heat a large skillet over medium heat with a little oil. Brown the meatballs on all sides until nearly cooked through.
- Meanwhile, whisk together the sweet soy glaze, water and fish sauce.½ Cup Sweet Soy Glaze, ½ Cup Water, 1 Tablespoon Fish Sauce
- Pour the sauce over the meatballs. Cover and simmer for about 10 minutes, or until the meatballs reach an internal temperature of 165°F.
- If you’d like a thicker sauce, uncover the skillet and cook over medium-high heat for a few more minutes, stirring often.
- Remove from the heat and sprinkle with shredded carrots, cilantro, jalapeño slices, and chopped mint.1 Cup Carrots, 1/4 Cup Cilantro, 1 Jalapeño, 1/4 Cup Mint, Pickled red onions, Lime wedges for serving
- Serve over warm spaghetti squash with pickled red onions and fresh lime wedges.
Your Own Private Notes
Notes
For the best flavor:
- Roast the spaghetti squash until just tender, not mushy.
- Brown the meatballs before simmering in the sauce.
- Add the fresh herbs just before serving.
- Fresh garlic and scallions provide the best flavor.
- Finish each serving with fresh lime juice to brighten the entire dish
Nutrition
Variations
Use Ground Chicken or Turkey
Ground chicken or turkey makes a lighter version while still absorbing all the delicious flavors.
Serve with Rice
Not watching carbs? These meatballs are equally delicious over jasmine rice or rice noodles.
Add Pickled Vegetables
Quick-pickled carrots and daikon radish make this dish even more authentic.
Turn Up the Heat
Add extra Sriracha or sliced Thai chilies if you enjoy spicy meals.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in a skillet over medium-low heat.
The cooked meatballs also freeze well for up to 3 months.
Why Are They Called Banh Mi Meatballs?
Traditional bánh mì is a Vietnamese sandwich made with a crusty French baguette and filled with savory meat, pickled vegetables, fresh cilantro, cucumbers, and spicy peppers.
This recipe isn’t a traditional bánh mì, but it’s inspired by those same bold flavors. The juicy pork meatballs, fresh herbs, carrots, jalapeños, lime, and savory sauce capture the essence of the sandwich while serving everything over tender spaghetti squash for a lighter, vegetable-packed meal.
Can I make these meatballs ahead of time?
Yes. You can prepare the meatballs a day ahead and refrigerate them until ready to cook.
Can I use another type of meat?
Absolutely. Ground chicken, turkey, or even beef work well in this recipe.
Is this recipe keto-friendly?
The spaghetti squash makes this meal low carb, but the sugar and sweet chili sauce do add carbohydrates. To make it more keto-friendly, use a sugar substitute in the meatballs and choose a low-sugar sweet chili sauce.
What should I serve with these meatballs?
A simple cucumber salad, steamed bok choy, roasted broccoli, or an Asian slaw all pair beautifully with these flavors.
What Does Fish Sauce Do?
If you’ve never cooked with fish sauce before, don’t let the name scare you away. It doesn’t make your food taste fishy.
Fish sauce adds a rich, savory flavor known as umami, the same satisfying depth you get from soy sauce, mushrooms, aged cheese, or Worcestershire sauce. Just a tablespoon enhances the pork, balances the sweetness of the glaze, and ties all of the fresh herbs and vegetables together.
Think of it as a seasoning rather than a seafood ingredient. Once it’s mixed into the meatballs and sauce, most people would never guess it’s there; they’ll just notice that the flavors taste richer and more complex.
Tip: Good-quality fish sauce goes a long way. Once you have a bottle, you’ll find yourself using it in stir-fries, fried rice, marinades, soups, dipping sauces, and other Asian-inspired recipes.
Low-Carb Twist on Vietnamese Streat Food
This Banh Mi Meatballs Over Spaghetti Squash recipe brings together sweet, savory, spicy, and fresh flavors in one satisfying meal. It’s a simple way to enjoy the taste of a Vietnamese-inspired favorite while keeping dinner light enough for busy weeknights.
Whether you’re looking for a healthy family meal, a low-carb dinner, or something a little different from your usual meatball recipe, this one is sure to earn a spot in your regular rotation.
A delicious way to use our produce and herbs from our garden.