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
Units
Scale
- 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