Lemongrass Meatball Bowls

• servings: 4 servings
• active time: 1 hour
• total time: 1 hour 20 minutes

Ingredients

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)

Directions

Quick Pickled Carrots

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

Quinoa

Cook your quinoa according to package directions.

Meatballs

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.

Bowls

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

Nutrition

• Calories: 725
• Total Fat: 28.6 g
• Saturated Fat: 9.6 g
• Trans Fat: 0 g
• Cholesterol: 81.8 mg
• Sodium: 1902.9 mg
• Total Carbohydrate: 90.3 g
• Dietary Fiber: 9.8 g
• Total Sugars: 32.9 g
• Protein: 26.1 g