Banh Mi-Style Meatball Bowls
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Banh Mi-Style Meatball Bowls

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.


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

Super Select Cucumber

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 Sesame, Soy, Wheat)

Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)

½ teaspoon



Nutrition Values

/ per serving
Calories900 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate77 g
Sugar20 g
Dietary Fiber4 g
Protein31 g
Cholesterol145 mg
Sodium1520 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. Halve cucumber lengthwise; thinly slice crosswise into half-moons. 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.

Make Salad & Mix Mayo

• 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).

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 and serve with any remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.