Description
These flavorful Lemongrass Meatball Bowls feature tender pork meatballs infused with fresh lemongrass, garlic, and ginger, served over fluffy jasmine rice with sautéed mixed vegetables. A quick and vibrant dish perfect for a wholesome weeknight dinner, complemented by a drizzle of soy sauce and a squeeze of fresh lime.
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 and Vegetables
- 1 cup jasmine or basmati rice
- 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas), chopped
- 2 tablespoons olive oil (for cooking)
- 2 tablespoons soy sauce (for drizzling)
- Lime wedges (for serving)
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, minced lemongrass, garlic, grated ginger, chopped green onions, cilantro, fish sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the meatballs: Form the mixture into approximately 20 meatballs, each about 1 inch in diameter, ensuring they are uniform in size for even cooking.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches for 6 to 8 minutes, turning occasionally to brown all sides, until golden brown and cooked through.
- Cook the rice: Prepare jasmine or basmati rice according to package instructions. Once cooked, fluff the rice with a fork to separate the grains.
- Sauté the vegetables: In the same skillet used for the meatballs, add a little olive oil if needed and sauté the mixed vegetables until tender-crisp, about 4 to 5 minutes.
- Assemble the bowls: Divide the cooked rice among four serving bowls. Top each with sautéed mixed vegetables and the cooked lemongrass meatballs.
- Finish and serve: Drizzle each bowl with soy sauce, garnish with additional chopped cilantro if desired, and serve with lime wedges on the side for squeezing over the bowls.
Notes
- For best flavor, use fresh lemongrass white stalks finely minced; avoid tough green parts.
- You can substitute ground chicken or turkey for a leaner option.
- Add a pinch of chili flakes to the meatball mixture if you prefer a spicy kick.
- Use jasmine rice for a fragrant and slightly sticky texture, or basmati for a fluffier result.
- Make sure not to overcrowd the skillet when cooking meatballs to ensure even browning.
