If you’re craving a deeply flavorful, vibrant meal that comes together in just over half an hour, you need to try these Lemongrass Meatball Bowls. Fragrant herbs, juicy meatballs, crisp veggies, and jasmine rice come together in a beautiful harmony—every bite is bright, fresh, and absolutely packed with taste. This is the sort of bowl that feels like a special occasion but is simple enough for any weeknight. Whether it’s a make-ahead lunch or a centerpiece at your dinner table, Lemongrass Meatball Bowls are sure to become a favorite in your recipe rotation!
Ingredients You’ll Need
These Lemongrass Meatball Bowls are built on simple, accessible ingredients, but each one earns its place with essential flavors, texture, or color. Don’t skip a thing—every component really makes these bowls sing!
- Ground pork or chicken: The juicy base for your meatballs—pick your favorite or alternate for a lighter or richer bowl.
- Lemongrass, finely minced: The secret weapon adding unmistakable citrusy fragrance and zing.
- Garlic cloves, minced: Nothing beats fresh garlic for extra punch and warmth in each bite.
- Green onions, finely sliced: Adds bite and freshness that balances the rich flavors.
- Fresh ginger, grated: Brings subtle heat, depth, and that irresistible aroma.
- Fish sauce: Delivers salty, umami-packed depth you won’t want to skip.
- Soy sauce: Classic savoriness that melds the meatballs together.
- Honey: Just a touch rounds out the flavors and gives a subtle sweetness.
- Sriracha (optional): Bump up the heat if you like things spicy—totally customizable.
- Black pepper: For a gentle kick and to enhance every other flavor.
- Vegetable oil: A neutral oil perfect for browning up those meatballs.
- Cooked jasmine rice: The fluffy, aromatic foundation every great bowl needs.
- Shredded carrots: Adds crunch, freshness, and a burst of color.
- Sliced cucumber: Cooling and crisp, the perfect compliment to the bold flavors.
- Shredded red cabbage: For a delicious crunch and even more vivid color in your bowl.
- Fresh cilantro, chopped: Bright and herbaceous to finish things off.
- Lime wedges for serving: A squeeze of lime livens up every component in your Lemongrass Meatball Bowls!
How to Make Lemongrass Meatball Bowls
Step 1: Mix the Meatball Base
Start by grabbing a large bowl—a bigger bowl makes mixing easier and less messy. Combine your ground pork or chicken, minced lemongrass, garlic, green onions, fresh ginger, fish sauce, soy sauce, honey, sriracha (if you like it spicy), and a sprinkle of black pepper. Don’t overmix; just work everything together until it becomes a cohesive mixture. This helps keep your Lemongrass Meatball Bowls nice and tender.
Step 2: Shape the Meatballs
With clean hands or a small scoop, portion out the mixture into meatballs about one tablespoon each. This size is perfect for getting a good sear and keeping things bite-sized—plus, they cook up quickly and fit beautifully in your bowl.
Step 3: Sear the Meatballs
Heat the vegetable oil in a large skillet over medium-high heat. Add your meatballs in batches, being careful not to crowd the pan—you want a lovely golden crust, not steaming. Cook for 8 to 10 minutes, gently turning them so each side browns nicely and the centers are cooked through. Transfer finished meatballs to a plate and keep going until all are done.
Step 4: Build the Bowls
Begin the fun part by dividing your fluffy, cooked jasmine rice among serving bowls. Arrange a generous helping of shredded carrots, sliced cucumber, and shredded red cabbage over the rice. Top everything with those sizzling lemongrass meatballs you just made, letting them nestle into the vegetables.
Step 5: Add Final Touches
Right before serving, sprinkle plenty of chopped fresh cilantro over the top and add a few lime wedges on the side of each bowl. That touch of green and a squeeze of lime really brings out the flavors and gives your Lemongrass Meatball Bowls a fresh finish that everyone will remember!
How to Serve Lemongrass Meatball Bowls
Garnishes
A bright shower of fresh cilantro and a few lime wedges instantly elevate your Lemongrass Meatball Bowls. For even more layers of flavor and fun, set out extra sriracha, a drizzle of sweet chili sauce, or thinly sliced red chilies if you like a little punch. Roasted peanuts or sesame seeds also make a fabulous crunchy topping.
Side Dishes
These bowls truly shine on their own, but you can create an impressive spread by serving with a simple miso soup, crispy spring rolls, or a light cucumber salad on the side. Even a few steamed edamame pods or a plate of fresh fruit makes a refreshing addition to complete your meal.
Creative Ways to Present
For a fun twist, serve your Lemongrass Meatball Bowls DIY-style—set out all the components family-style, and let everyone build their own masterpiece. Looking for a party-worthy presentation? Try serving the meatballs and veggies in lettuce cups for a bite-sized, hand-held treat everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Lemongrass Meatball Bowls keep beautifully! Store the rice, meatballs, and veggies separately in airtight containers in the refrigerator for up to 3 days. Keeping the components apart helps the vegetables stay crisp and the rice fluffy until you’re ready to reheat and assemble another delicious bowl.
Freezing
For meal prep magic, you can freeze the cooked meatballs for up to three months—just let them cool completely, then tuck them into a freezer-safe bag or container. The rice and veggies don’t freeze as well, so it’s best to make those fresh when you’re ready to enjoy.
Reheating
To reheat the meatballs, simply microwave them in 30-second bursts or warm them in a covered skillet with a splash of water until hot throughout. If you’ve frozen them, thaw in the fridge overnight before reheating. Warm your rice in a microwave or steamer, and add fresh veggies just before serving for the best crunch.
FAQs
Can I use ground turkey or beef in place of pork or chicken?
Absolutely! While the flavor profile may shift slightly, ground turkey or beef work just as well in Lemongrass Meatball Bowls. They offer different textures and a new twist on the classic, so feel free to experiment with your favorite protein.
What can I substitute for fish sauce?
If you can’t use fish sauce due to dietary needs or allergies, try soy sauce with a dash of lime juice or tamari for a gluten-free option. The result won’t be identical but it’ll still bring plenty of savory depth to your bowls.
How spicy are Lemongrass Meatball Bowls?
On their own, these bowls are quite mild, though the sriracha adds a gentle heat. Spice-lovers can always drizzle more sriracha or add sliced fresh chilies, while those preferring less heat can simply omit the sriracha entirely.
Can I make Lemongrass Meatball Bowls ahead for meal prep?
Yes, they’re absolutely meal-prep friendly! Cook the meatballs, prep the rice, and chop the veggies in advance—just keep everything in separate containers and assemble right before eating for that just-made taste and texture.
Is there a vegetarian version of this recipe?
Definitely! Swap the meatballs for plant-based ground or diced, sautéed tofu with the same aromatics. Use soy sauce or tamari and omit the fish sauce for a fully vegetarian (or vegan) feast that’s just as flavorful and satisfying.
Final Thoughts
I hope this recipe inspires you to whip up a batch of Lemongrass Meatball Bowls soon—they’re bursting with bright flavors, crisp veggies, and all-around good vibes. If you’re looking for a dinner that’s colorful, healthy, and seriously satisfying, this bowl is the answer. Happy cooking, and enjoy every vibrant bite!
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Lemongrass Meatball Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Lemongrass Meatball Bowls are a flavorful and vibrant Asian-inspired dish that is perfect for a quick and satisfying meal. Tender lemongrass-infused meatballs are served over jasmine rice with a colorful array of fresh vegetables, creating a delicious and healthy bowl.
Ingredients
For the Meatballs:
- 1 pound ground pork or chicken
- 2 tablespoons lemongrass, finely minced
- 2 garlic cloves, minced
- 2 green onions, finely sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For Serving:
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine ground pork or chicken, minced lemongrass, garlic, green onions, grated ginger, fish sauce, soy sauce, honey, sriracha, and black pepper. Form into small meatballs.
- Cook the Meatballs: Heat vegetable oil in a skillet, cook meatballs until browned and cooked through.
- Assemble the Bowls: Divide cooked jasmine rice among bowls, top with vegetables, meatballs, and cilantro. Serve with lime wedges.
Notes
- For added flavor, drizzle with sweet chili sauce or extra sriracha.
- Meatballs can be made ahead for quick lunches.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
