Denman Dines
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Banh Mi Turkey Meatball Rice Bowl
A turkey bowl based on the Vietnamese sandwich.
4
servings
40m
prep
20m
cook
Ingredients
Pickled Veggies
0/5
1 cup shredded carrots
2 radishes, cut into matchsticks
6 tbsps white vinegar
3 tbsp sugar
1/4 tsp salt
Meatballs
0/7
1 lb ground turkey
5 cloves garlic, minced
1 tsp ginger, minced
2 tbsp soy sauce
1/4 cup panko bread crumbs
1 egg, beaten
3 green onions, chopped
Sauce
0/7
2 1/2 tbsp soy sauce
1 1/2 tbsp rice vinegar
1 tbsp hoisin sauce
1/2 tbsp brown sugar
1 tsp sesame oil
1 tsp ginger, minced
1 clove garlic, minced
Bowls
0/6
Brown rice
Red cabbage, shredded
English cucumbers, thinly sliced
Jalapeño, sliced
Cilantro, chopped
Sriracha
Instructions
Pickled Veggies
0/1
1
Toss all ingredients together in a bowl or jar. Put in the fridge for at least 15 minutes. Make sure to drain before serving!
Meatballs
0/3
1
Preheat oven to 400 degrees.
2
Mix all ingredients (only white parts of the green onions!) in a large bowl until well combined.
3
Form 16 meatballs from the mixture. Place them on an oil-sprayed sheet pan and bake for 18-20 minutes.
Sauce
0/2
1
In a medium pot, combine all sauce ingredients, then add the meatballs.
2
Heat over medium until the sauce starts to bubble, then cook for about a minute to thicken the sauce.
