Description
A delightful dish that combines vibrant flavors and comforting textures with lemongrass meatballs served over jasmine rice.
Ingredients
- Ground pork: 500 grams (about 1 pound)
- Lemongrass: 2 stalks, finely minced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Fresh cilantro: 1/4 cup, chopped
- Green onions: 2, finely sliced
- Soy sauce: 3 tablespoons
- Lime juice: 2 tablespoons
- Sesame oil: 1 tablespoon
- Salt: 1 teaspoon
- Pepper: to taste
- Jasmine rice: 1 cup (uncooked)
- Vegetable oil: for frying
Instructions
- In a large mixing bowl, combine ground pork, minced lemongrass, garlic, and grated ginger.
- Add chopped cilantro and sliced green onions, then pour in soy sauce, lime juice, and sesame oil. Season with salt and pepper, and mix thoroughly.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Heat vegetable oil in a skillet over medium heat and cook the meatballs in batches for 6-8 minutes until golden brown.
- Fluff the cooked jasmine rice and divide it among serving bowls.
- Top each bowl with meatballs and drizzle with the warm sauce from the skillet.
- Garnish with additional cilantro and green onions before serving.
Notes
- Let the meatball mixture marinate for at least 30 minutes for deeper flavor.
- Use fresh ingredients for the best taste.
- Cook meatballs at medium heat to avoid burning.
- Let rice sit covered after cooking for fluffiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: lemongrass, meatballs, rice, Asian cuisine, gluten-free