Home / Nutrition / Coach Janine’s Lemongrass Pork Meatballs

Coach Janine’s Lemongrass Pork Meatballs

This recipe is DELISH and pretty simple! It features your choice of quinoa, rice or zucchini noodles topped with quick pickled carrots, herbs, peanuts, and easy lemongrass pork meatballs, all covered with spicy mayo. FYI Sometimes I use 1/2 ground pork and 1/2 ground beef.

INGREDIENTS

quick pickled carrots

  • 1/2 cup rice vinegar
  • Optional: 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)

meatballs

  • 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

bowls:

  • your choice of quinoa, rice, or noodles
  • your choice of herbs: cilantro, basil, mint, green onions
  • crushed peanuts or sesame seeds

INSTRUCTIONS

  1. Quick Pickled Carrots: Whisk ingredients together and soak the carrots for one hour.
  2. Meatballs: Preheat oven to 350 F. 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). Place meatballs on a greased baking tray and cook 10-15 minutes. Then, 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.
  3. Bowls: Layer the carrots and meatballs over quinoa, rice, or zucchini noodles. Top with herbs, peanuts, sesame seeds, and/or spicy mayo. I would feel happy for you if you also added an avocado!

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