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Lemongrass meatball bowl with quinoa, pickled carrots, herbs, peanuts, and spicy mayo

Lemongrass Meatball Bowls with Quinoa and Spicy Mayo

Lemongrass meatball bowls combine tender quinoa, savory pork meatballs, bright pickled carrots, fresh herbs, crunchy peanuts, and a creamy spicy mayo finish. This flavorful bowl is a satisfying choice for a balanced weeknight meal with contrasting textures.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese-Inspired
Calories: 725
Ingredients Method Notes

Ingredients
  

Pickled carrots
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 6-8 carrots, cut into thin ribbons
Lemongrass meatballs
  • 1 lb. (454 g) ground pork
  • 1-2 tablespoons lemongrass paste
  • 4 cloves garlic, minced
  • 1 tablespoon chili paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
Quinoa
  • 1 cup quinoa
Toppings
  • 2 tablespoons cilantro
  • 2 tablespoons basil
  • 2 tablespoons mint
  • 2 tablespoons green onions
  • 1/4 cup crushed peanuts
  • spicy mayo (1/4 cup mayo with 1 tablespoon sriracha)

Method
 

Preparation
  1. Whisk together the rice vinegar, brown sugar, sesame oil, and salt. Add the carrot ribbons and allow them to soak in the mixture.
  2. Prepare the quinoa according to the package directions.
Cooking
  1. Combine the meatball ingredients and mix until evenly incorporated. Shape the mixture into small meatballs by hand, chilling briefly if needed to make shaping easier.
  2. Heat a small amount of olive oil over medium-high heat. Cook the meatballs until browned on the outside and fully cooked through with no pink remaining inside.
Assembly
  1. Divide the cooked quinoa among servings. Layer the carrots and meatballs over the quinoa, then finish with herbs, peanuts, and spicy mayo.

Notes

If the meatball mixture feels soft while shaping, briefly chilling it can help the meatballs hold their form.