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Banh Mi Bowl in a bowl with fork.

Lemongrass Meatball Bowls

  • Author: Pinch of Yum
  • Total Time: 1 hour 20 minutes
  • Yield: enough meatballs / carrots for 4 bowls


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.


Units Scale

Quick Pickled Carrots

  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 68 carrots, cut into thin ribbons (I used a peeler to make those curls)


  • 1 lb. ground pork
  • 12 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


  • 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)


  1. Quick Pickled Carrots: Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture.
  2. Quinoa: Cook your quinoa according to package directions.
  3. 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.
  4. 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