Banh Mi Meatball Bowls with Ginger Rice and Pickled Veggie Salad

Take all the vibrant flavors of a classic Vietnamese banh mi-savory meat, tangy pickled vegetables, fresh herbs and a kick of heat-and turn them into a satisfying rice bowl. These beef meatballs are infused with citrusy ponzu, roasted until tender, then tossed in a sweet and spicy soy glaze. Served over ginger-scented jasmine rice with a crunchy cucumber and carrot salad and drizzled with a creamy sriracha lime mayo, every bite is a balance of textures and tastes.

This recipe is perfect for a quick weeknight dinner that feels special. The components come together easily and the result is a colorful, flavor-packed bowl that will have you coming back for more. Garnish with fresh cilantro and a squeeze of lime for the finishing touch.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate ginger. Peel and mince garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and quarter lime. Finely chop cilantro.
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, ¾ 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. While rice cooks, in a large bowl, combine ground beef, panko, ponzu, garlic, remaining ginger, salt (about ¾ teaspoon) and pepper. Form mixture into 10-12 meatballs. Place meatballs 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, half the cilantro and lime juice and zest to taste. Season with salt and pepper. In a small bowl, combine mayonnaise, a squeeze of lime juice and up to half the sriracha (to taste); set aside.
5. In a second large bowl, combine sweet soy glaze with remaining sriracha to taste. Once meatballs are done, carefully transfer them to the bowl with the glaze; toss until meatballs are thoroughly coated and sauce is just warmed through.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls and top with meatballs, any remaining sauce from the bowl and pickled veggie salad. Drizzle with sriracha lime mayo. Garnish with remaining cilantro 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 work well as substitutes. Just ensure they are cooked through to an internal temperature of 160°F for pork and 165°F for chicken.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute for ponzu.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and meatballs in the microwave or oven and enjoy the pickled salad cold.