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

Banh Mi-Style Turkey Meatball Bowls

with Pickled Veggie Salad, Chili Lime Mayo & Ginger Rice

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, 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. Turkey 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 chili-lime mayo, and fresh 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

Mini Cucumber

¼ ounce


1 unit


½ cup

Jasmine Rice

10 ounce

Ground Turkey

¼ cup

Panko Breadcrumbs

(Contains Wheat)

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

4 ounce

Shredded Carrots

1 ounce

Sweet Thai Chili Sauce

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
Calories770 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate85 g
Sugar26 g
Dietary Fiber3 g
Protein33 g
Cholesterol145 mg
Sodium1560 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 turkey*, 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, 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 chili sauce 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; be sure to measure–we sent more), ½ tsp sugar (1 tsp for 4), and remaining chili sauce to taste. • 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, pickled veggie salad, and any remaining sauce. Drizzle with chili lime mayo. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165º.