Lemongrass Meatball Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Aromatic lemongrass pork meatballs served over quinoa or rice with quick-pickled carrots, fresh herbs, peanuts, and a spicy mayo drizzle. Bright, balanced Vietnamese-inspired bowls.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 6-8 carrots, cut into thin ribbons (I used a peeler to make those curls)
- 1 lb. ground pork
- 1-2 tablespoons lemongrass paste
- 4 cloves garlic, minced
- 1 tablespoon chili paste (like Sriracha or Sambal Oelek)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1 cup quinoa
- 2 tablespoons cilantro
- 2 tablespoons basil
- 2 tablespoons mint
- 2 tablespoons green onions
- 1/4 cup of crushed peanuts
- spicy mayo (1/4 cup of mayo with a 1 tablespoon of sriracha)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 1500mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1101mg
- Calcium
- 91mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1500MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.