Cream Soda BBQ Meatball Bento (Printable)

Tangy BBQ-glazed meatballs, fluffy rice, and apple wedges combine for a playful, flavorful lunch box treat.

# Components:

→ For the Meatballs

01 - 1 pound ground beef (or a blend of half beef, half pork)
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons milk
05 - 1 small onion, finely grated
06 - 2 cloves garlic, minced
07 - 1 tablespoon soy sauce
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For the Cream Soda BBQ Sauce

10 - 3/4 cup cream soda
11 - 1/2 cup ketchup
12 - 2 tablespoons soy sauce
13 - 2 tablespoons brown sugar
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon Worcestershire sauce
16 - 1/2 teaspoon smoked paprika

→ For the Bento Sides

17 - 2 cups cooked short-grain rice
18 - 2 small apples, cored and sliced into wedges
19 - 1 tablespoon lemon juice
20 - 1 tablespoon black sesame seeds (optional, for garnish)
21 - Fresh salad greens or blanched broccoli florets (optional)

# Directions:

01 - Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, gently combine the ground meat, breadcrumbs, egg, milk, grated onion, minced garlic, soy sauce, salt, and black pepper. Be careful not to overmix. Shape the mixture into 20-24 small meatballs.
03 - Arrange the formed meatballs on the prepared baking sheet and bake them for 15-18 minutes, or until they are nicely browned and cooked through.
04 - While the meatballs are baking, combine the cream soda, ketchup, soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika in a saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, for 8-10 minutes until the sauce has thickened.
05 - Once the meatballs are baked, transfer them directly into the saucepan with the BBQ sauce. Toss well to ensure they are evenly coated. Allow them to simmer for another 2-3 minutes to allow the flavors to meld.
06 - Toss the apple wedges with lemon juice to prevent them from browning before assembly.
07 - Divide the cooked rice, the saucy meatballs, and the prepared apple wedges among four bento containers. If using, sprinkle sesame seeds over the rice and add fresh salad greens or blanched broccoli florets.
08 - Allow the assembled bento boxes to cool slightly before sealing them.

# Expert Advice:

01 -
  • Unique flavor combination that kids and adults both enjoy
  • Perfect make ahead lunch option that doesn't need reheating
  • Creates four complete meals in one cooking session
  • Sweet and savory balance keeps everyone satisfied
02 -
  • These meatballs freeze beautifully before adding sauce
  • The sauce works wonderfully on grilled chicken or tofu
  • Perfect for meal prep as flavors improve overnight
  • Contains approximately 480 calories per serving
03 -
  • Always let the meatball mixture rest for 5 minutes before shaping to allow the breadcrumbs to fully hydrate. This creates a more cohesive texture.
  • When assembling bentos, place a small piece of parchment paper between the meatballs and rice to prevent sauce migration.
  • Cooling the meatballs completely before packing prevents condensation that could make everything soggy by lunchtime. These small details make the difference between a good lunch and a great one that will have everyone asking for your recipe.

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