Name: Lemongrass Pork Meatball Bowl
Total time: 30 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 1 Lemongrass Stalk; Large Bunch of Coriander; 2 Green Chillies; Bunch of Spring Onions; Thumb-Sized Piece of Ginger; 3 Garlic Cloves; 2 Tbsp Caster Sugar; 2 Tbsp Fish Sauce; 2 Tbsp Soy Sauce; 450g 5% Fat Pork Mince; 2 Tbsp Rice Vinegar; 1 Cucumber; 2 Carrots; 250g Sushi Rice (Or Any Other Rice You Have); 6 Tbsp Sweet Chilli Sauce; Vegetable Oil; Salt; Pepper

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These fragrant, spicy lemongrass meatballs use lean pork mince and punchy aromatics. A zingy, nutritious midweek recipe to add to your locker.

Lemongrass Pork Meatball Bowl

Add the lemongrass, half of the coriander, half of your green chillies, half of the spring onions, half the ginger, and all of the garlic to a food processor along with two-thirds of your sugar, the fish sauce and soy. Whizz into a coarse paste.

Add the pork mince to a bowl and chuck in the paste. Mix thoroughly until the pork starts to become sticky and is totally homogenous. Pop into the fridge for 15 mins. 

Meanwhile, combine the rice vinegar with the remaining sugar in a bowl. Cut the remaining ginger and chilli into matchsticks, and cut the cucumber and carrot into small batons. Sprinkle with salt and allow to sit for 10 mins. Drain off any excess moisture then add to the vinegar and sugar mixture. Set aside. 

Cook the sushi rice according to the package instructions and keep warm.

Shape your pork mixture into ping pong ball-sized meatballs. Set a large frying pan over a medium heat and add the meatballs one by one, browning on all sides. Keep cooking, rolling around, until the meatballs are cooked through and starting to char. Add the sweet chilli sauce and a dash of soy sauce. Glaze the meatballs with the sweet chilli. 

Finely slice your remaining spring onions. Serve the meatballs over the steamy sushi rice with a handful of pickled veg and the remaining coriander and spring onion on top.

The meatballs batch cook and freeze really well, also great in ramen.

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Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

Asian-Inspired

Lemongrass Pork
Meatball
Bowl

Easy Lemongrass Pork Meatballs

Dinner

Add the lemongrass, half of the coriander, half of your green chillies, half of the spring onions, half the ginger, and all of the garlic to a food processor along with two-thirds of your sugar, the fish sauce and soy. Whizz into a coarse paste.

Add the pork mince to a bowl and chuck in the paste. Mix thoroughly until the pork starts to become sticky and is totally homogenous. Pop into the fridge for 15 mins.

Meanwhile, combine the rice vinegar with the remaining sugar in a bowl. Cut the remaining ginger and chilli into matchsticks, and cut the cucumber and carrot into small batons. Sprinkle with salt and allow to sit for 10 mins. Drain off any excess moisture then add to the vinegar and sugar mixture. Set aside.

Cook the sushi rice according to the package instructions and keep warm.

Shape your pork mixture into ping pong ball-sized meatballs. Set a large frying pan over a medium heat and add the meatballs one by one, browning on all sides. Keep cooking, rolling around, until the meatballs are cooked through and starting to char. Add the sweet chilli sauce and a dash of soy sauce. Glaze the meatballs with the sweet chilli.

Finely slice your remaining spring onions. Serve the meatballs over the steamy sushi rice with a handful of pickled veg and the remaining coriander and spring onion on top.

Healthy

Lemongrass

Gram

Coriander

Green Chilli 

Spring Onion

Ginger

Garlic

Clove

Caster Sugar

Tablespoon

Fish Sauce

Soy Sauce

Pork Mince

Rice Wine Vinegar

Cucumber

Carrot

Sushi Rice

Sweet Chilli Sauce

Vegetable Oil

Millilitre

Salt

Black Pepper

Meatballs

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