Cottage Foodie Diet Recipes

Lemongrass Pork Meatball Bowl- Not Your Momma’s Meatballs!

October 2, 2014
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 375Β°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.

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