Meal Prep: Asian Meatball Bowls
- cooking spray
- 2 scallions, chopped
- 1 jalapeno pepper, chopped
- 2 large garlic cloves, chopped
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 1 pound ground pork
- 1 large egg
- 1 lime, juiced
- ¼ cup panko bread crumbs
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon kosher salt
- 1 jalapeno pepper, stemmed and seeded
- 1 lime, zested and juiced
- 1 cup cilantro
- 2 garlic cloves
- 1 (½ inch) piece ginger, peeled
- ¾ cup plain Greek-style yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons hot water
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 (8.8 ounce) package thin rice noodles, prepared according to package directions
- 3 large carrots, peeled and spiralized using the 3mm blade
- 2 English cucumbers, spiralized using the 3mm blade
- 1 jalapeno pepper, thinly sliced
- 2 scallions, sliced on the bias
- ¼ cup fresh cilantro
- 1 lime, cut into wedges
- Preheat oven to 400°F (200°C). Lightly spray a sheet tray with cooking spray.
- Combine scallions, jalapeno, ginger, and garlic, in a food processor; pulse together until minced. Add pork, egg, lime juice, panko, soy sauce, sesame oil, and salt; pulse just until combined.
- Scoop 2 tablespoons of mixture into the palm of your hand and shape into a ball; place onto prepared baking sheet. Repeat with remaining pork mixture.
- Bake in preheated oven until no longer pink at the center, 17 to 19 minutes.
- Blend jalapeno, lime zest, lime juice, garlic, ginger, cilantro, yogurt, mayonnaise, and water in a blender until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Add more hot water, if sauce is too thick. Divide sauce into four small sealable containers.
- Whisk together rice wine vinegar, soy sauce, sugar, and salt in a small bowl.
- Put noodles, carrots, and cucumber in a large bowl. Drizzle sauce over the mixture and toss to coat.
- Divide noodle mixture between 4 sealable meal containers; top each with 3 or 4 meatballs, sliced jalapeno, cilantro leaves, and scallions. Lay a sauce container into each meal container and seal; refrigerate for up to 5 days.
- To serve, drizzle sauce over the bahn mi bowl.
What others are saying
Caro Hodgin says:
This is absurdly tasty. The sauce is insane!!!
Katie Hason says:
I'm still fairly new to meal prepping, but this recipe has made me an instant fan. So quick and easy, delicious flavor, and makes the perfect portion sizes. The sauce is also a must have! It's so good, I'll probably also use it for other dishes as well.
Sam Dalton says:
These Asian inspired meatball bowls were terrific. Overall the flavors were a little sweet, a little spicy, and a little tangy. I am a huge fan of traditional banh mi sandwiches, and I love that this dish captures all of those flavors but without the heavy bread and carbs. The rice noodles and veggies are amazing together. This recipe has stepped my meal prep game up to a new level!
Jessica Scott says:
I used my new spiralizer to make these delicious meatball bowls with carrots and cucumbers. I substituted pork for ground turkey, and loved it. The meatballs were so full of flavor thanks to the ginger, garlic, jalapeño, and green onions. This is such an easy recipe to prepare that doesn't take all day when you're trying to meal prep for the week.
Greg Jones says:
Delicious, quick and easy Bahn-Mi inspired bowl. I love to make this recipe ahead and take to to work. The sauce is absolutely delicious, not too spicy and incredible flavor.
Deb Forse says:
This dish took a little work and time but was well worth it!! The flavors are wonderful especially for this time of year when the vegetables are not at their peak flavor, I will make it again when they are.