Banh Mi Meatball Bowls
with Pickled Veggie Salad, Sriracha Lime Mayo & Ginger Rice
Banh Mi Meatball Bowls
Savory meatballs meet tangy pickled veggies, fluffy ginger rice, and a creamy sriracha-lime mayo for a bright, bold bowl inspired by classic banh mi flavors.
Ingredients
For 2 servings
- ¼ ounce Cilantro
- 1 clove Garlic
- 1 thumb Ginger
- 10 ounce Ground Beef
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- ¼ cup Panko Breadcrumbs
- 1 unit Persian Cucumber
- 6 milliliters Ponzu Sauce
- 4 ounce Shredded Carrots
- 1 teaspoon Sriracha
- 4 tablespoon Sweet Soy Glaze
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
Asian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories830
Protein30g
Carbs81g
Fat42g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free, use an egg-free mayo; for dairy-free, use a vegan mayo if needed, since the creamy sauce is easy to swap. For gluten-free, choose gluten-free breadcrumbs and replace soy-based sauces with certified gluten-free versions.
What to serve with it
Serve with extra crisp cucumber ribbons, a simple leafy side, or steamed edamame to balance the rich, savory bowl. A cold citrusy drink or iced tea also works well with the spicy, tangy flavors.
