Vietnamese-Inspired Meatball Rice Bowls with Pickled Veggies and Sriracha Lime Mayo

Transform the iconic flavors of a Vietnamese banh mi sandwich into a hearty, satisfying rice bowl. Tender beef meatballs are infused with citrusy ponzu, roasted until golden, then tossed in a sweet and spicy soy glaze. They’re served over fragrant ginger rice, topped with a crunchy pickled cucumber and carrot salad and finished with a creamy Sriracha lime mayo.

This dish brings together all the best textures and tastes-savory, tangy, spicy and sweet-in one bowl. It’s an easy weeknight dinner that feels special and it’s sure to become a new favorite.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Peel and mince or grate ginger. Peel and mince garlic. Halve cucumber lengthwise, then slice crosswise into half-moons. Zest and quarter lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger and cook until fragrant, about 30 seconds. Stir in rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a large bowl, combine ground beef, panko, ponzu, garlic, remaining ginger, 3/4 teaspoon salt and pepper. Form into 10-12 meatballs. Place on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.
4. Meanwhile, in a medium bowl, combine cucumber, carrots, lime zest and lime juice to taste. Season with salt and pepper. In a small bowl, combine mayonnaise, a squeeze of lime juice and Sriracha to taste (start with half).
5. In a second large bowl, combine 2 1/2 tablespoons sweet soy glaze, 1/2 teaspoon sugar and remaining Sriracha to taste. When meatballs are done, carefully transfer them to the bowl with the sauce and toss to coat thoroughly.
6. Fluff rice with a fork and season with salt and pepper. Divide rice among bowls. Top with meatballs, any remaining sauce and pickled veggie salad. Drizzle with Sriracha lime mayo and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork or chicken instead of beef?

Yes, ground pork or chicken can be substituted. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of sweet soy glaze?

Mix 3 tablespoons soy sauce with 2 tablespoons brown sugar and a pinch of red pepper flakes as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and rice before serving.