Pork Meatball Banh Mi Bowls

Name: Pork Meatball Banh Mi Bowls
Total time: 30 min
Yield: 4
Ingredients: 1 c. jasmine rice; 1 large egg; 1 1/2 tbsp. white miso; 1 c. panko; 1 tbsp. grated peeled fresh ginger; 1 large garlic clove, grated; 3 scallions, white and light greens, finely chopped and greens, thinly sliced, separated; 1 lb. ground pork; 1/4 c. hoisin sauce; 2 tsp. plus 1/4 cup rice vinegar, divided; 1/2 tsp. sugar; 1 daikon (7 ounce), peeled and cut into matchsticks (see Make the Cut); 1 large carrot (7 ounce), peeled and cut into matchsticks (see Make the Cut); 4 radishes, cut into matchsticks

This will be your family's new fave.

By Tina MartinezPublished: Apr 19, 2024

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mike garten

Yields:

Total Time:

30 mins

Cal/Serv:

539

Sweet and savory, these hoisin-glazed meatballs paired with a tangy carrot-radish salad evoke the flavors of the beloved Vietnamese sandwich.

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Ingredients

1 cup jasmine rice
1 large egg
1 1/2 Tbsp. white miso
1 cup panko
1 Tbsp. grated peeled fresh ginger
1 large garlic clove, grated
3 scallions, white and light greens, finely chopped and greens, thinly sliced, separated
1 lb. ground pork
1/4 cup hoisin sauce
2 tsp. plus 1/4 cup rice vinegar, divided
1/2 tsp. sugar
1 daikon (7 ounce), peeled and cut into matchsticks (see Make the Cut)
1 large carrot (7 ounce), peeled and cut into matchsticks (see Make the Cut)
4 radishes, cut into matchsticks

Directions

1. Step 1Cook rice per package directions. Heat broiler with rack 6 inches from broiler. Line rimmed baking sheet with nonstick foil.
2. Step 2In medium bowl, whisk together egg and miso, then stir in panko. Stir in ginger, finely chopped scallions (reserve dark greens for daikon salad), garlic, and half of cilantro. Add pork and mix until just combined.
3. Step 3Shape mixture into 20 balls (about 2 tablespoons each) and place on prepared baking sheet. Broil until cooked through, 8 to 12 minutes. Meanwhile, in large bowl, stir together hoisin sauce and 2 teaspoons vinegar; add meatballs and gently toss.
4. Step 4Meanwhile, in separate large bowl, whisk together sugar, remaining 1/4 cup vinegar and 1/4 teaspoon kosher salt. Add daikon, carrot, and radishes, remaining cilantro and reserved scallion greens and toss. Serve over rice and meatballs in bowls.

Make the Cut: For bite-sized strips, either use a julienne peeler or thinly slice veg crosswise on a mandoline, stack slices, and thinly slice lengthwise.

Did you make this recipe? Comment below!

NUTRITIONAL INFORMATION (per serving): About 539 calories, 19 g fat (7 g saturated), 123 mg cholesterol, 892 mg sodium, 60 g carbohydrates, 4 g fiber, 11 g sugar (5.5 g added sugar), 29 g protein

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