Umami Recipes
Umami Recipes


Lemongrass Meatball Bowls

4 servings


1 hour

active time

1 hour 20 minutes

total time


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 teaspoon salt

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)


Quick Pickled Carrots

Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture.


Cook your quinoa according to package directions.


Mix all ingredients. Roll into small meatballs with your hands (they might feel wet and heavy – pop them in the fridge or freezer for a few minutes to get them to hold their shape a bit better if needed). Heat a little bit of olive oil over medium-high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.


Layer the carrots and meatballs over cooked quinoa. Top with herbs, peanuts, and/or spicy mayo.


Serving Size




Total Fat

28.6 g

Saturated Fat

9.6 g

Unsaturated Fat


Trans Fat

0 g


81.8 mg


1902.9 mg

Total Carbohydrate

90.3 g

Dietary Fiber

9.8 g

Total Sugars

32.9 g


26.1 g

4 servings


1 hour

active time

1 hour 20 minutes

total time
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