Description
Lemongrass Meatballs Bowls! A quick and easy meal featuring quinoa or rice topped with quick pickled carrots, herbs, peanuts, and easy lemongrass pork meatballs, all covered with spicy mayo.
Ingredients
Units
Scale
Quick Pickled Carrots
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 6–8 carrots, cut into thin ribbons (I used a peeler to make those curls)
Meatballs
- 1 lb. ground pork
- 1–2 tablespoons lemongrass paste
- 4 cloves garlic, minced
- 1 tablespoon chili paste (like Sriracha or Sambal Oelek)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon salt
Bowls:
- 1 cup quinoa
- 2 tablespoons cilantro
- 2 tablespoons basil
- 2 tablespoons mint
- 2 tablespoons green onions
- 1/4 cup of crushed peanuts
- spicy mayo (1/4 cup of mayo with a 1 tablespoon of sriracha)
Instructions
- Quick Pickled Carrots: Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture.
- Quinoa: Cook your quinoa according to package directions.
- Meatballs: Mix all ingredients. Roll into small meatballs with your hands (they might feel wet and heavy – pop them in the fridge or freezer for a few minutes to get them to hold their shape a bit better if needed). Heat a little bit of olive oil over medium-high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.
- Bowls: Layer the carrots and meatballs over cooked quinoa. Top with herbs, peanuts, and/or spicy mayo.
- Prep Time: 1 hour (for pickling!)
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Vietnamese-Inspired
Keywords: meatball recipe, bowl recipe, banh mi, pork recipe, lemongrass recipe, how to use lemongrass
