Banh Mi Meatball Bowls

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• cilantro
  ¼ cup
• garlic
  1 clove
• ginger
  1 in
• ground beef
  12 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• mayonnaise
  2 tbsp
• panko breadcrumbs
  2 tbsp
• persian cucumber
  1 unit
• ponzu sauce
  2 tbsp
• salt
  ¾ tsp
• shredded carrots
  ½ cup
• sriracha
  1 tbsp
• sweet soy glaze
  3 tbsp
• vegetable oil
  1 tbsp
• water
  ¾ cup

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven 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. Zest and quarter lime . Finely chop cilantro .

   ginger: 1 in, garlic: 1 clove, persian cucumber: 1 unit, lime: 1 unit, cilantro: ¼ cup
2. 

   2

   Melt butter in a small pot over medium-high heat. Add half the ginger and cook until fragrant ⏱️ 30 seconds . Stir in jasmine rice , water , 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.

   butter: 1 tbsp, jasmine rice: ½ cup, water: ¾ cup
3. 

   3

   While rice cooks, in a large bowl , combine ground beef , panko breadcrumbs , ponzu sauce , garlic, remaining ginger, salt , and black pepper . Form mixture into 10-12 meatballs. Lightly oil baking sheet with vegetable oil . Place meatballs on baking sheet. Roast on top rack until browned and cooked through ⏱️ 14 minutes .

   ground beef: 12 oz, panko breadcrumbs: 2 tbsp, ponzu sauce: 2 tbsp, salt: ¾ tsp, black pepper: 1 pinch, vegetable oil: 1 tbsp
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.

   shredded carrots: ½ cup, mayonnaise: 2 tbsp, sriracha: 1 tbsp
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: 3 tbsp
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.