Lemongrass Meatball Bowls
1h 20m
1 / 9
Ingredients
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
Meatballs
- 1 lb. ground pork
- 1–2 tablespoons lemongrass paste
- 4 cloves garlic, minced
- 1 tablespoon chili paste
- 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 crushed peanuts
- spicy mayo
Instructions
4 steps
- 1
Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture.
- 2
Cook your quinoa according to package directions.
- 3
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
Layer the carrots and meatballs over cooked quinoa. Top with herbs, peanuts, and/or spicy mayo.
Quick Pickled Carrots
Quinoa
Meatballs
Bowls
Progress
0 / 4 steps
