---
title: Banh Mi Meatball Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/banh-mi-meatball-bowls-6006fe3bfa868674aa3c47b9
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Milk, Wheat, Soy, Eggs, Fish]
tags: [Asian, Bowls, Meatballs, Quick]
rating: 4.5
rating_count: 27900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of flavors, with some calling it their favorite HelloFresh meal yet
  - theme: Ease of prep
    text: While tasty, several noted it took longer to prepare than expected and used more dishes than anticipated
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/Bowls/banh-mi-meatball-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate @ginger{1%inch}. Peel and mince @garlic{1%clove}. Trim and halve @persian cucumber{1%unit} lengthwise; thinly slice crosswise into half-moons. Zest and quarter @lime{1%unit}. Finely chop @cilantro{¼%cup}.

Melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add half the ginger and cook until fragrant ~{30%seconds}. Stir in @jasmine rice{½%cup}, @water{¾%cup}, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, in a #large bowl{}, combine @ground beef{12%oz}, @panko breadcrumbs{2%tbsp}, @ponzu sauce{2%tbsp}, garlic, remaining ginger, @salt{¾%tsp}, and @black pepper{1%pinch}. Form mixture into 10-12 meatballs. Lightly oil #baking sheet{} with @vegetable oil{1%tbsp}. Place meatballs on baking sheet. Roast on top rack until browned and cooked through ~{14%minutes}.

Meanwhile, in a #medium bowl{}, combine cucumber, @shredded carrots{½%cup}, half the cilantro, and as much lime juice and lime zest as you like. Season with salt and pepper. In a #small bowl{}, combine @mayonnaise{2%tbsp}, a squeeze of lime juice, and up to half the @sriracha{1%tbsp} to taste.

In a second #large bowl{}, combine @sweet soy glaze{3%tbsp} with remaining sriracha to taste. 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. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.