Bahn Mi Bowls with Lemongrass Meatballs

In the last nearly 2 years since I moved away from my hubby and Houston (the world’s cutest and most surgery prone dog), I have been trying to make as many of the foods that I enjoy but know they (he) might not care for.  These bowls don’t scream “All-American”, which arguably is hubby’s favorite type of food, so I added them to the “To make before John comes” list. They stayed on that list for far too long, mostly because they called for ground pork, which a) I almost never buy and b) is not that great for you.  Well then came along Chrissy Teigen’s cookbook, and somehow a scantily clad supermodel can convince me that eating pork is good. And hence, I had pork in my freezer.

Nonetheless, I was still a little worried about a meatball entirely made of pork, which led me to an important discovery.  You can make ground chicken at home! I had a chicken breast in the freezer, so I partially thawed it and popped it in the magic bullet and bam! Homemade ground chicken!  I mixed it about 50/50 with the pork and these meatballs turned out perfect! I actually felt like if I didn’t add the chicken they might have been a bit too greasy.

And finally, about the finished product. To make them easier I used left over brown rice from a meal earlier in the week, and then its simply mixing a few things for meatballs and shredding some carrots. These actually turned out so good that I decided I made them again for John, and even the All-American kid liked them.

Bahn Mi Bowls with Lemongrass Meatball

Quick Pickled Vegetables 

• 1/3 cup rice vinegar
• 2 T sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 5 carrots, cut into thin ribbons (I used a peeler)
• 5 mini bell peppers cut into rings

• 1/2 pound  ground pork
• 1/2 pound ground chicken
• 1-2 tablespoons lemongrass paste*
• 4 cloves garlic, minced
• 1 tablespoon chili paste (like Sriracha or Sambal Oelek)
• 1 tablespoon fish sauce
• 2 teaspoons cornstarch
• 1 teaspoon salt

• brown rice, quinoa, rice, or noodles
• cilantro, or other herb toppings such as basil, mint, scallions
• crushed peanuts
• spicy mayo (just mix mayo with a hit of sriracha)

1. Quick Pickled Carrots: Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots and peppers in the mixture for 30 minutes to 1 hour.
2. Meatballs: Mix all ingredients. Roll into small meatballs with your hands, refrigerate if possible to increase firmness.  Heat a little bit of olive oil over medium high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside, or 165 degrees.
3. Bowls: Layer the carrots and meatballs over quinoa, rice, or noodles. Top with herbs, peanuts, and/or spicy mayo.

*You can find this near the herbs in the refrigerated produce section of most grocery stores (found mine at harris teeter)

Slighlty adapted from Pinch of Yum