Banh Mi-Style Meatball Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Banh Mi-Style Meatball Bowls

Banh Mi-Style Meatball Bowls

with Pickled Veggie Salad, Sriracha Lime Mayo & Ginger Rice

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chilies, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious rice bowls. Beef meatballs are infused with citrusy ponzu, then roasted until tender and tossed in a spicy sweet soy glaze. They’re piled over ginger rice with a pickled cucumber and carrot salad, creamy Sriracha-lime mayo, and aromatic cilantro. Prepare to be bowled over!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 thumb


1 clove


1 unit

Persian Cucumber

¼ ounce


1 unit


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


2 tablespoon


(Contains Eggs)

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)

½ teaspoon



Nutrition Values

/ per serving
Calories850 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate85 g
Sugar25 g
Dietary Fiber3 g
Protein30 g
Cholesterol125 mg
Sodium1850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Bowl
Medium Bowl
Small Bowl



• 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. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro. Zest and quarter lime (for 4 servings, zest one lime and quarter both).

Cook Rice

• 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.

Form & Cook Meatballs

• 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.

Mix Salad & Sriracha Mayo

• Meanwhile, in a medium bowl, combine cucumber, carrots, half the cilantro, and as much lime juice and lime zest 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).

Make Sauce & Toss

• 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.

Finish & Serve

• 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. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.