One of my favorite food blogs has the catchy name “i am a food blog“. Her blog
is visually stunning and her recipes are some of the best I’ve tasted.
Although I am a vegetarian, I always sample what I cook and these meatballs
are amazing! Unlike most meatballs made from hamburger, these have a very light,
almost refreshing taste to them.
They have become my family’s favorite dish and I try
to make them at least once a week.
Lemongrass is the main ingredient in this dish and I admit I was intimidated at first
about purchasing it but I have found it easily in the produce section of several supermarkets.
The mildly-lemony-spicy flavor is what makes this dish. Serve them with Nuoc Mam Vinaigrette (Fish Sauce) recipe below. If you are making this dish for a dinner party I would double (or even
triple) the recipe.
Lemongrass Pork Meatball Bowl Recipe
- one pound lean ground pork
- 1/2 cup Panko
- one egg
- 2 tablespoons finely minced lemongrass
- 2 garlic cloves, finely minced
- 1/4 onion, diced
- 1/2 tablespoon fish sauce
- 1 tablespoon sugar
- 1/4 cup sliced green onions
- 1/2 teaspoon freshly ground pepper
Preheat oven to 375°F. Gently mix together all of the ingredients and shape into one inch meatballs (approx. 2 tablespoons each). Space out on a Silpat lined baking sheet and bake for 20-30 minutes, until they start to brown. You will need to turn them at least once.
Nuoc Mam/Fish Sauce Vinaigrette Recipe
- one clove garlic
- 1/4 tsp. chili garlic sauce (or any hot sauce)
- 2 tablespoons sugar
- juice of 1/2 lime
- 3/4 of water
- 2 tablespoons fish sauce
Crush the garlic and combine all in a bowl and mix well. Refrigerate to let the flavors blend.
To make your bowl:
Add one cup cooked rice, shredded lettuce, sliced cucumbers, cilantro, (mint is optional) and your meatballs to a bowl. Serve with your fresh vinaigrette.