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Rice Bowls with Baked Vietnamese-style Meatballs
5 from 9 votes

Rice Bowls with Baked Vietnamese-style Meatballs

Equally delicious made with pork or turkey, these baked Vietnamese-style meatballs are packed with our favorite flavors: salty, funky fish sauce, tart lime juice, verdant cilantro and touch of sugar for sweetness. Nestled on top of rice and alongside Banh Mi-style pickles and fresh herbs, this is a quick, healthy dinner that's sure to please everyone at your table.

Prep Time
15 mins
Cook Time
15 mins
Chilling Time
15 mins
Total Time
45 mins
Course: Main Course, Lunch, Others
Cuisine: Asian, American, gluten-free

Ingredients

For the Meatballs:
  • 1 pound ground pork or dark meat turkey
  • 1/4 cup cilantro leaves and tender stems, plus more for garnish, finely chopped
  • 3 scallions white and green parts, minced
  • 3 garlic grated or minced, cloves
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 teaspoons lime from 1 lime, finely grated zest
  • 1/2 tablespoon neutral oil or use cooking spray
For the dressing:
  • 1/4 cup fish sauce
  • 3 tablespoons palm sugar or light brown sugar
  • 3 tablespoons lime juice plus more for squeezing
  • 1 to 2 teaspoons sambal oelek or more, to taste, or chili garlic sauce
For the Bowl:
  • 2 to 3 cups rice cooked, or other grain of your choice
  • 2/3 cup cucumber optional, thinly sliced; Persian or English
  • 1/4 cup radish optional, thinly sliced
  • 1/2 cup peanuts chopped, roasted

Instructions

    Cup of Yum
  1. Heat oven to 375ºF and set a rack in the middle slot. Line a rimmed baking tray with parchment.
  2. In a medium bowl, add the pork, 1 tablespoon cold water, cilantro, scallions, garlic, fish sauce, sugar, salt, black pepper and lime zest. Mix with a rubber spatula or your hands until thoroughly combined, then keep vigorously stirring until the mixture turns soft and sticky, about 30 seconds. Using lightly moistened hands, roll the mixture into 1 1/2 tablespoon-sized balls, placing them on the prepared baking sheet. (A portion scoop is helpful but you can also just eye it). You should end up with about 24 balls. Cover with plastic wrap and refrigerate for at least 15 minutes, or up to a day.
  3. Remove from the refrigerator, drizzle the meatballs lightly with oil or give them a quick spritz with cooking spray, and bake until meatballs are lightly golden and cooked through, about 15 minutes. If you want them darker, place them under the broiler for a minute or two.
  4. Make the dressing while the meatballs are baking. In a small bowl, stir together the fish sauce, sugar, lime juice and sambal oelek.
  5. Assemble the bowls with rice, meatballs, carrot and daikon pickles and any extra vegetables. Top with a few cilantro sprigs and some chopped peanuts. Drizzle over a little dressing and serve with extra dressing on the side and a little lime, for squeezing.