Banh Mi Meatballs Over Spaghetti Squash

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, Main Course

Cuisine: American

Keyword: easy meals, easy recipe, garden produce recipe, summer recipe

Servings: Servings

Calories: 1014kcal

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Kitchen Essentials

Cast Iron

Casserole Set

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.

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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