Lemongrass Meatball Bowls are a fragrant, flavorful meal featuring juicy, spiced meatballs served over a base of rice or quinoa, complemented by pickled vegetables, fresh herbs, crunchy peanuts, and a drizzle of spicy mayo. Perfect for meal prep or a fresh and satisfying dinner.
Why You’ll Love This Recipe
- Packed with flavor: Lemongrass, garlic, and chili bring aromatic depth to every bite.
- Customizable bowls: Build your own with grains, herbs, and toppings of choice.
- Easy and quick: One-pan meatballs and quick-pickled veggies come together fast.
- Great for leftovers: Meatballs and grains reheat well, making it ideal for meal prep.
- Healthy and balanced: Offers a mix of protein, fiber, and fresh produce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs
- Ground pork (or ground turkey/chicken)
- Lemongrass paste
- Garlic, minced
- Chili paste (like sriracha)
- Fish sauce
- Brown sugar
- Cornstarch
- Salt
For the quick-pickled carrots
- Carrot ribbons or matchsticks
- Rice vinegar
- Brown sugar
- Sesame oil
- Salt
For the bowls
- Cooked rice or quinoa
- Fresh cilantro, basil, and/or mint
- Crushed peanuts
- Spicy mayo (mayo mixed with sriracha or hot sauce)
Directions
- Pickle the carrots: Combine vinegar, sugar, sesame oil, and salt. Add carrots and set aside.
- Make the meatballs: Mix ground meat with lemongrass, garlic, chili paste, fish sauce, sugar, cornstarch, and salt. Form into balls.
- Cook the meatballs: Sear in a hot skillet until browned and cooked through.
- Prepare grain base: Cook rice or quinoa per package instructions.
- Assemble bowls: Divide grains into bowls. Top with meatballs, pickled carrots, herbs, and peanuts. Drizzle with spicy mayo.
- Serve: Enjoy warm or pack for later meals.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Vegan: Use plant-based meat and egg-free mayo.
- Nut-free: Skip peanuts or use toasted sunflower seeds.
- Low-carb: Swap rice for cauliflower rice or lettuce cups.
- Noodle bowl: Serve over rice noodles instead of grains.
- More veggies: Add cucumber, shredded cabbage, or edamame for extra crunch.
Storage/Reheating
- Refrigerator: Store meatballs, grains, and toppings separately for up to 4 days.
- Freezer: Freeze cooked meatballs for up to 2 months.
- Reheat: Warm meatballs and grains in a skillet or microwave. Assemble fresh.
FAQs
Can I use fresh lemongrass instead of paste?
Yes—mince the tender inner stalks finely or pound into a paste.
What other proteins can I use?
Ground turkey, chicken, or even tofu-based mixtures work well.
Is this dish spicy?
Mild to medium. Adjust chili paste and sriracha to your preference.
Can I make this gluten-free?
Yes—ensure your fish sauce, chili paste, and mayo are gluten-free.
What grain is best for this recipe?
Jasmine rice, brown rice, or quinoa all work beautifully.
How long do the pickled carrots last?
Up to 5 days in the fridge—they get more flavorful over time.
Can I make the meatballs ahead of time?
Yes, and they store well in the fridge or freezer.
What’s a good herb combination?
Cilantro, mint, and Thai basil give great freshness and flavor.
What can I use instead of peanuts?
Toasted cashews or sunflower seeds are good alternatives.
Can I pack this for lunch?
Yes—keep the sauce separate and reheat the base before topping.
Conclusion
Lemongrass Meatball Bowls are the ultimate blend of bold Southeast Asian flavors and nourishing ingredients. Easy to prep, endlessly customizable, and delicious hot or cold, this dish is a go-to for weeknight meals or meal-prep days.
Print
Lemongrass Meatball Bowls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese-inspired
- Diet: Low Fat
Description
Savory lemongrass-infused meatballs served over rice or noodles with fresh herbs, pickled vegetables, and a tangy dipping sauce for a vibrant Southeast Asian-inspired bowl.
Ingredients
- Meatballs:
- 1 lb ground pork or chicken
- 2 stalks lemongrass, tender inner part finely minced
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp ground black pepper
- 1 tbsp cornstarch or rice flour
- 1 tbsp oil (for cooking)
- Bowls:
- 2 cups cooked jasmine rice or vermicelli noodles
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- Fresh mint, basil, and cilantro, for garnish
- Dressing/Sauce:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small chili, finely chopped (optional)
Instructions
- In a bowl, mix all meatball ingredients except oil. Form into 1-inch balls.
- Heat oil in a skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning to brown all sides until cooked through.
- Meanwhile, whisk together dressing ingredients until sugar dissolves. Set aside.
- Prepare bowls by layering rice or noodles with lettuce, carrots, cucumber, and herbs.
- Top with warm meatballs and drizzle with dressing or serve on the side.
- Optional: garnish with chopped peanuts or fried shallots for extra texture.
Notes
- Lemongrass paste can substitute fresh lemongrass in a pinch.
- Make meatballs ahead and refrigerate or freeze for meal prep.
- Double the sauce for dipping and drizzling.
- Use plant-based meat for a vegetarian version.
- Add pickled daikon or radish for a tangy twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 840 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg