Past Recipes
Vietnamese Beef Meatballs

Vietnamese Beef Meatballs over Rice with Chile-Lime Dressing

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This week, Chef Giuseppe was inspired to combine two of his favorite Vietnamese dishes: bún, a rice noodle salad served with sweet-sour dipping sauce, and bánh mì, a hearty, meat-filled sandwich with fresh herbs and pickled vegetables. Ground beef is blended with fish sauce, coriander, ground ginger, and other spices, then formed into juicy, aromatic meatballs. They’re served over scallion rice with crunchy peanuts, carrots, fresh cilantro and mint, and a homemade sauce that’s equal parts sweet, spicy, and tangy—perfect for soaking into the rice or dipping every bite.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Giuseppe

    By Chef Giuseppe

    • Calories 770
    • Protein 40g
    • Total Carb 86g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jasmine rice
      • 3/4 cup
      • jasmine rice
    • roasted salted peanuts
      • 2 tablespoons
      • roasted salted peanuts
    • English cucumber
      • 1/2
      • English cucumber
    • cilantro
      • 1/4 ounce
      • cilantro
    • mint
      • 1/4 ounce
      • mint
    • scallions
      • 4
      • scallions
    • limes
      • 2
      • limes
    • Thai chile
      • 1
      • Thai chile
    • ground coriander
      • 1/8 teaspoon
      • ground coriander
    • garlic powder
      • 1/2 teaspoon
      • garlic powder
    • ground ginger
      • 1/8 teaspoon
      • ground ginger
    • smoked paprika
      • 1/8 teaspoon
      • smoked paprika
    • granulated sugar
      • 1 tablespoon
      • granulated sugar
    • fish sauce
      • 1 tablespoon
      • fish sauce
    • ground beef
      • 12 ounces
      • ground beef
    • dark brown sugar
      • 2 tablespoons
      • dark brown sugar
    • shredded carrots
      • 1/2 cup
      • shredded carrots

    What You’ll Need

    • kosher salt
    • black pepper
    • 6" small pot with lid
    • aluminum foil
    • baking sheet

    Allergens

    Cooking Steps

    1. Cook rice

      Cook rice

      Preheat oven to 450°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

    2. Prepare ingredients

      Prepare ingredients

      While rice cooks, rinse all produce. Roughly chop peanuts. Halve cucumber lengthwise, then thinly slice crosswise into ¼-inch half-moons. Roughly chop cilantro and mint leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Halve limes. Halve Thai chile lengthwise, and using a knife tip, discard seeds and stem. Thinly slice. 

    3. Form meatballs

      Form meatballs

      Line a baking sheet with aluminum foil. In a large bowl, combine spice mix, scallion whites and light greens, 2 teaspoons fish sauce, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl with seasoning. Using your hands, mix well, then form into 14 equal balls, about 1 inch thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible.

    4. Bake meatballs

      Bake meatballs

      Bake Vietnamese beef meatballs until slightly browned and cooked through, 7-9 minutes.

    5. Make dipping sauce

      Make dipping sauce

      While meatballs bake, in a medium bowl, combine brown sugar, juice of 1 lime, remaining fish sauce, and ¼ cup warm water. Whisk until sugar is dissolved and ingredients are fully combined. Add shredded carrots and Thai chile (feel free to skip or use half for less heat) to bowl with sauce and stir to combine. Set dipping sauce aside. 

    6. Plate meatballs

      Plate meatballs

      Add scallion dark greens to pot with rice and stir to combine. Divide rice between serving dishes. Top with Vietnamese beef meatballs, then add peanuts, cucumber, cilantro, and mint. Drizzle over carrots and dipping sauce. Cut remaining lime into wedges and serve alongside for squeezing over. Enjoy!

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