Banh Mi with meatballs

Ingredients for 2 servings:

• 250 g minced meat, mixed
• 1 cucumber(s)
• 2 carrots, small to medium sized
• 10 g coriander
• 10 g mint
• 100 g radishes
• 1 lime(s)
• 50 g mayonnaise
• 3 tbsp sweet chili sauce
• 1 tbsp sugar
• 2 tbsp oil
• 1 baguette(s) (stone oven baguette)
• e.g. chili sauce
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Give the minced meat sufficient time to come to room temperature out of the refrigerator. If necessary, wash the lime in hot water and grate the zest. Season the minced meat with half of the lime zest, the sweet chili sauce and, if desired, salt and pepper and mix well with your hands. Form the mixture into around 15-20 small meatballs and set aside. For the salad, peel and coarsely grate the carrots. Clean the cucumber and radishes and cut into thin slices. Pick the mint and chop finely. Halve the lime and squeeze the juice into a bowl. Mix the rest of the lime zest and sugar well with it. Now add the carrot, cucumber, radishes and mint and mix with the dressing. Now prepare the baguette in a hot oven as directed by the manufacturer. In a small bowl, season the mayonnaise with salt and pepper and add more chili sauce if desired. Meanwhile, heat a pan and fry the meatballs in oil on both sides. Pick the cilantro. Halve the baguette and slice each half. Spread the bread with mayonnaise. Remove a few cucumber slices from the lettuce and arrange them on the bottom of the baguette. Place the meatballs on top and top with some of the lettuce, if desired. Garnish with the cilantro. Serve the rest of the lettuce as a side dish.