Banh Mi Turkey Meatball Bowls with Pickled Veggies and Chili Mayo

Imagine all the vibrant, contrasting flavors of a Vietnamese banh mi sandwich-savory meat, crunchy pickled vegetables, fresh cilantro and a kick of chili-layered into a satisfying rice bowl. That’s exactly what this recipe delivers. Tender turkey meatballs are infused with citrusy ponzu and roasted until golden, then tossed in a sweet soy glaze that caramelizes beautifully.

Serve them over fragrant ginger rice, topped with a quick-pickled cucumber and carrot salad, a drizzle of creamy chili mayo and a sprinkle of fresh cilantro. Every bite is a balance of tangy, spicy, sweet and savory. It’s an easy, crowd-pleasing dinner that brings the essence of banh mi to your table without the bread.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Peel and mince or grate the ginger. Peel and mince the garlic. Trim the ends of the cucumber, halve it lengthwise, then slice crosswise into thin half-moons. Finely chop the cilantro.
2. In a small pot, melt 1 tablespoon of butter over medium-high heat. Add half of the minced ginger and cook until fragrant, about 30 seconds. Stir in the jasmine rice, 1¼ cups of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
3. While the rice cooks, in a large bowl, combine the ground turkey, panko breadcrumbs, ponzu sauce, minced garlic, remaining ginger, ¾ teaspoon of salt and a few grinds of black pepper. Mix gently until just combined. Form the mixture into 10-12 meatballs, each about 1½ inches in diameter. Place the meatballs on a lightly oiled baking sheet. Roast on the top rack until browned and cooked through, 14-16 minutes.
4. While the meatballs roast, prepare the pickled vegetable salad: In a medium bowl, combine the sliced cucumber, shredded carrots, half of the chopped cilantro and ¼ of the white wine vinegar. Season with salt and pepper to taste and set aside. In a small bowl, make the chili mayo by mixing the mayonnaise, another ¼ of the vinegar and up to half of the sweet Thai chili sauce (adjust to your preferred spice level). Set aside.
5. In a second large bowl, combine the sweet soy glaze, ½ teaspoon of sugar and the remaining sweet Thai chili sauce to taste. When the meatballs are done, carefully transfer them to the bowl with the glaze mixture. Toss gently until the meatballs are thoroughly coated and the sauce is warmed through.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice among serving bowls. Top with the glazed meatballs, any remaining chili sauce from the bowl and the pickled vegetable salad. Drizzle the chili mayo over everything and garnish with the remaining chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground pork instead of turkey?

Yes, ground pork works perfectly in this recipe and is actually traditional for banh mi. Just cook to an internal temperature of 160°F.

What can I substitute for ponzu sauce?

You can mix 1 part soy sauce with 1 part fresh lemon or lime juice and a pinch of sugar as a substitute.

Is this recipe gluten-free?

The recipe as written contains gluten from panko and sweet soy glaze. For a gluten-free version, use gluten-free panko and tamari or coconut aminos in place of the sweet soy glaze.