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

These meatball bowls take all the best flavors of a classic banh mi sandwich and turn them into a hearty, satisfying rice bowl. Juicy beef meatballs are glazed with a sweet and spicy soy sauce, then served over fragrant ginger rice with a tangy pickled cucumber and carrot salad. A drizzle of creamy sriracha lime mayo ties everything together.

This recipe is perfect for a weeknight dinner when you want something bold and delicious without spending hours in the kitchen. The meatballs come together quickly and roast while you prepare the rice and pickled veggies. It’s a complete meal in under 30 minutes!

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate ginger. Peel and mince garlic. Halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and quarter lime (for 4 servings, zest one lime and quarter both).
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4) 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 beef, panko, ponzu, garlic, remaining ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings) and pepper. Form mixture into 10-12 meatballs (20-24 meatballs for 4). 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 and as much lime zest and lime juice as you like (save a bit of lime juice for the mayo). Season with salt and pepper. In a small bowl, combine mayonnaise, a squeeze of lime juice and up to half the Sriracha to taste (save the rest for the next step).
5. In a second large bowl, combine 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4) and remaining Sriracha to taste. (Be sure to measure the sweet soy glaze; we sent more.) Once meatballs are done, carefully transfer to bowl with sauce; 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 bowl and pickled veggie salad. Drizzle with Sriracha lime mayo and serve with any remaining lime wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160°.

Recipe Tips

FAQ

Can I use ground pork or chicken instead of beef?

Yes, ground pork or chicken work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 2 tablespoons honey or brown sugar for a similar sweet-savory glaze.

How do I store leftovers?

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