Banh Mi Meatball Bowls

🥘 Ingredients

• butter
  2 tbsp
• cilantro
  ½ oz
• garlic
  2 clove
• ginger
  2 thumb
• ground beef
  20 oz
• jasmine rice
  1 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• panko breadcrumbs
  ½ cup
• pepper
• persian cucumber
  2 unit
• ponzu sauce
  12 ml
• salt
• shredded carrots
  8 oz
• sriracha
  2 tsp
• sweet soy glaze
  1/2 c
• vegetable oil
  1 tsp

🍳 Cookware

• oven
• zester
• small pot
• large bowl
• baking sheet
• medium bowl
• small bowl
• large bowl

1. 

   1

   Adjust oven rack to top position and preheat to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger . Peel and mince garlic . Trim and halve persian cucumber lengthwise; thinly slice crosswise into half-moons. Use a zester to zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Finely chop cilantro .

   ginger: 2 thumb, garlic: 2 clove, persian cucumber: 2 unit, lime: 2 unit, cilantro: ½ oz
2. 

   2

   Melt 1 TBSP of 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 jasmine 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, jasmine rice: 1 c, salt
3. 

   3

   While rice cooks, in a large bowl , combine ground beef , panko breadcrumbs , ponzu sauce , garlic, remaining ginger, salt (we used ¾ tsp), and pepper . (Use 1½ tsp salt for 4 servings.) Form mixture into 10-12 meatballs (20- 24 meatballs for 4). Lightly oil a baking sheet with vegetable oil . Place meatballs on the sheet. Roast on top rack until browned and cooked through, ⏱️ 14 minutes to ⏱️ 16 minutes .

   ground beef: 20 oz, panko breadcrumbs: ½ cup, ponzu sauce: 12 ml, salt, pepper, vegetable oil: 1 tsp
4. 

   4

   Meanwhile, in a medium bowl , combine cucumber, shredded carrots , 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 , a squeeze of lime juice, and up to half the sriracha to taste (save the rest for the next step).

   shredded carrots: 8 oz, mayonnaise: 4 tbsp, sriracha: 2 tsp
5. 

   5

   In a second large bowl , combine sweet soy glaze 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.

   sweet soy glaze: 1/2 c
6. 

   6

   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.