Banh Mi-Style Meatball Bowls
with Pickled Cuke Salad, Sriracha Lime Mayo & Ginger Rice
Combining tender meat, pickled veggies, and creamy spreads, the Vietnamese banh mi is one of our favorite sandwiches. Here, we channel those same elements into a seriously delicious rice bowl. Beef meatballs, infused with citrusy ponzu, get roasted and tossed in a spicy-sweet soy glaze, and then piled over ginger rice and pickled cucumber and carrot salad. A spicy, lime-kissed, creamy drizzle provides a delicious finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 clove
Garlic
1 unit
Super Select Cucumber
1 unit
Lime
½ cup
Jasmine Rice
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
4 ounce
Shredded Carrots
1 teaspoon
Sriracha
2 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. 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).
• 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.
• 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.
• 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).
• 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.
• 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°.
