Vietnamese-Inspired Pork Meatball Bowls with Pickled Veggies and Chili Mayo

If you love the vibrant, contrasting flavors of a Vietnamese banh mi sandwich-savory meat, crunchy pickled vegetables, creamy mayo and fresh herbs-you’re going to adore this deconstructed version. We’ve taken all those beloved elements and turned them into a hearty rice bowl that’s just as satisfying and even easier to make.

Juicy pork meatballs are infused with citrusy ponzu and roasted until golden, then tossed in a sweet and spicy soy glaze. They’re served over fragrant ginger rice alongside a quick-pickled cucumber and carrot salad, a drizzle of chili-spiked mayo and a sprinkle of fresh cilantro. Every bite is a perfect balance of textures and tastes.

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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

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView 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 ounce Sweet Thai Chili SauceView 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. Preheat the 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 cucumber, halve it lengthwise, then slice crosswise into half-moons. Finely chop the cilantro.
2. In a small pot, melt 1 tablespoon butter over medium-high heat. Add half the ginger and cook until fragrant, about 30 seconds. Stir in the rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a large bowl, combine the ground pork, panko, ponzu, garlic, remaining ginger, ¾ teaspoon salt and a few grinds of pepper. Mix gently until just combined. Form the mixture into 10-12 meatballs (about 1.5 inches each). Place the meatballs on a lightly oiled baking sheet. Roast on the top rack until browned and cooked through, 14-16 minutes.
4. Meanwhile, in a medium bowl, combine the sliced cucumber, shredded carrots, half the cilantro and 1¼ teaspoons of the white wine vinegar. Season with salt and pepper and toss to combine. In a small bowl, whisk together the mayonnaise, 1¼ teaspoons white wine vinegar and up to half the sweet Thai chili sauce (to taste). Set aside.
5. In a second large bowl, combine 2½ tablespoons sweet soy glaze, ½ teaspoon sugar and the remaining sweet Thai chili sauce (to taste). Once 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 just warmed through.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between bowls. Top with the glazed meatballs, any remaining sauce from the bowl and the pickled vegetable salad. Drizzle with the chili mayo, garnish with the remaining cilantro and serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as a substitute. Just be sure not to overcook, as leaner meats can dry out quickly.

What can I use instead of ponzu sauce?

You can substitute ponzu with a mixture of 1 tablespoon soy sauce and 1 teaspoon fresh lime juice.

Can I make these meatballs gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your sweet soy glaze and ponzu are gluten-free.