Ginger Beef Meatball Bowl with Ponzu Cucumber Salad and Sriracha Mayo

This interactive dinner lets everyone build their own bowl with gingery beef meatballs, fluffy jasmine rice, tender roasted carrots and a lineup of tasty toppers. The tangy cucumber salad, umami ponzu sauce and spicy Sriracha mayo add layers of flavor that everyone can customize to their liking.

Perfect for busy weeknights or casual gatherings, this recipe is designed to please a crowd. The meatballs are quick to prepare and bake while the rice and carrots cook, making it an efficient meal that feels special.

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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

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. Preheat oven to 425°F (220°C) with racks in the top and middle positions. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and halve cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro.
3. Toss carrots on a baking sheet with a large 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 servings) and pepper. Form into 10 (20 for 4 servings) 1½-inch meatballs. Arrange on a lightly oiled second 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 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 vinegar, 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of 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 plate.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, ground pork, chicken or turkey work well. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this gluten-free?

Use gluten-free panko and tamari instead of ponzu (or check ponzu labels). Ensure other ingredients are certified gluten-free.