Description
These Lemongrass Meatball Bowls combine flavorful pork meatballs infused with fresh lemongrass, garlic, and ginger, served over a bed of fluffy jasmine rice and sautéed mixed vegetables. Drizzled with soy sauce and garnished with cilantro and lime wedges, this dish offers a vibrant and aromatic meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Meatballs
- 500 grams (about 1 lb) ground pork
- 2 stalks lemongrass, finely minced (white part only)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 1 cup jasmine or basmati rice
Vegetables & Garnishes
- 2 cups mixed vegetables, chopped (such as bell peppers, carrots, and snap peas)
- 2 tablespoons olive oil (for cooking)
- 2 tablespoons soy sauce (for drizzling)
- Lime wedges, for serving
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground pork, minced lemongrass, garlic, grated ginger, chopped green onions, cilantro, fish sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Form the mixture into meatballs approximately 1 inch in diameter, creating around 20 meatballs in total for even cooking.
- Cook Meatballs: Heat the olive oil in a large skillet over medium heat. Cook the meatballs in batches, ensuring not to overcrowd the pan, for about 6-8 minutes or until they are golden brown and cooked through, turning them occasionally for even browning.
- Prepare Rice: Cook the jasmine or basmati rice according to package instructions. Once cooked, fluff the rice with a fork and divide it evenly among four serving bowls.
- Sauté Vegetables: In the same skillet used for the meatballs or a separate pan if preferred, sauté the mixed vegetables until tender-crisp, about 3-4 minutes, to retain their vibrant color and texture. Divide the vegetables over the rice in each bowl.
- Assemble Bowls and Serve: Place the cooked meatballs atop the vegetables and rice in each bowl. Drizzle soy sauce over the meatballs and vegetables, garnish with additional chopped cilantro if desired, and serve each bowl with lime wedges on the side for squeezing over before eating.
Notes
- For a spicier kick, add some finely chopped chili or a dash of chili flakes to the meatball mixture.
- Substitute ground pork with ground chicken or turkey for a leaner option.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Use jasmine rice for a fragrant aroma or basmati rice for a nuttier flavor.
- Ensure meatballs are cooked to an internal temperature of 160°F (71°C) for safety.
