Friday, 19 January 2018

Vietnamese Lemongrass Meatball Bowl

A beautiful healthy, fragrant meatball bowl - fully AIP compliant, low carb and paleo and packed with veggies. Try this for something different for lunch or dinner. 

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I love fragrant, healing bowls of stuff. And so I made these. 





You've got to love meatballs - and this was created one day when I was particularly missing my old favourite, pre-paleo Banh Mi baguette. I loved the vinegary carrots and daikon radish, the chicken and the crunchy veg. 

Luscious. 

I've made this bowl with pork (use chicken or turkey - or even beef, if you prefer instead) - and it makes a great packed lunch option too. Chuck in an extra lime wedge for extra zing and you're good to go. 


Vietnamese Meatball Bowl
Serves 3
Ingredients
500g pork mince
1 lemongrass stalk, chopped finely
half teaspoon dried chives
quarter teaspoon garlic salt
half teaspoon dried ground ginger
quarter teaspoon fish sauce
2 carrots, peeled and sliced thinly or cut with a julienne peeler
1 tsp finely chopped fresh coriander leaf/cilantro
1 tbsp apple cider vinegar
pinch of sea salt
5-6 radishes, thinly sliced

steamed broccoli, asparagus, spinach leaves, chopped spring onions and extra coriander leaves/cilantro and lime wedge, to serve. 

Method
First, combine all the ingredients for the meatballs - the pork mince, lemongrass, chives, garlic salt, ginger and fish sauce - until smooth. Roll into balls and place on a baking tray lined with foil or parchment paper. Roast at 200ºC/400ºF/gas mark 6 for 20-25 minutes. 

While the meatballs are cooking, make the carrots. Place the sliced or julienned carrots into a bowl and add the chopped coriander leaf, cider vinegar and the sea salt. Stir to combine and set to one side, until the meatballs are cooked through. 

Arrange the steamed broccoli, asparagus and spinach leaves in serving bowls and then place the cooked meatballs (check they're cooked through) alongside. Add the carrot mixture and serve with some extra chopped spring onions and coriander leaf on top. Include a lime wedge for squeezing over. If you have any leftover dressing in the bottom of the carrot bowl, drizzle that over the rest of the veggies too. 

Made this recipe? Tag me @joromerofood on Instagram or Twitter. I love to see recipes you've made! 

Have you seen my book SPICE? It's now out on paperback as well as in ebook form. Over 90 recipes to encourage you to play with herbs and spices and try out different cuisines on the autoimmune protocol. Find out more here!



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Made this recipe? I'd love to see it! Tag me at @joromerofood on Instagram!










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