Gingery Beef Meatball Bowl with Ponzu and Sriracha Mayo

This interactive dinner lets everyone create their own perfect plate. Start with juicy gingery beef meatballs and fluffy jasmine rice, then pile on tender roasted carrots, crunchy cucumber salad and your choice of umami ponzu sauce or spicy Sriracha mayo. Top it all with fresh cilantro and crispy fried onions for a satisfying meal that’s as fun to assemble as it is to eat.

The meatballs get their flavor from a ginger-infused sauce, while the ponzu adds a bright, citrusy kick. The cucumber salad provides a cool, tangy contrast and the Sriracha mayo brings heat. It’s a complete, balanced dinner that’s sure to please the whole family.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, cut broccoli into bite-size pieces if needed. Trim, peel and slice carrots on a diagonal into ½-inch-thick pieces. Halve cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro.
3. On a baking sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
4. In a large bowl, gently combine ground beef, panko, 1 tablespoon umami ginger sauce (2 tablespoons for 4 servings), ½ teaspoon salt (1 teaspoon for 4) and pepper. Form into 10 meatballs (20 for 4 servings), about 1½ inches each. Arrange on a second lightly oiled baking sheet. Roast on middle rack until browned and cooked through, 12-15 minutes.
5. In a small microwave-safe bowl, combine ponzu sauce, remaining umami ginger sauce and 1 tablespoon rice wine vinegar (2 tablespoons for 4 servings). Cover with plastic wrap and microwave until warmed, 60-90 seconds. In another small bowl, mix mayonnaise and Sriracha to taste.
6. In a medium bowl, combine cucumber, remaining rice wine vinegar, 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt and pepper. Place broccoli in a large microwave-safe bowl, cover tightly with plastic wrap and poke a few holes. Microwave until tender, 3-4 minutes. Carefully uncover and toss with salt and pepper.
7. Fluff rice with a fork. Serve rice, roasted carrots, meatballs, cucumber salad, umami ponzu sauce, Sriracha mayo, cilantro and crispy fried onions family style. Let everyone build their own bowl.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatballs may be slightly less juicy. Add a tablespoon of oil to the mixture if needed.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice with a splash of mirin or rice vinegar.

How do I make this gluten-free?

Use gluten-free panko or breadcrumbs and ensure your ponzu and umami ginger sauce are gluten-free (many are; check labels).