Moist and flavorful pork meatballs sit atop spiced cauliflower rice and are surrounded by crisp snow peas and peppers.
Ingredients
For meatballs:
1 lb. ground pork
1 Tbs lemongrass paste (or you can buy a jar of sliced lemongrass and mince it up really fine)
6 garlic cloves, chopped
1 Tbs sriracha
1 Tbs liquid aminos (or substitute soy sauce or fish sauce)
2 tsp cornstarch
For rice:
2 cups cauliflower rice (buy it already riced or place one head of cauliflower florets in your food processor and pulse it just until it's like rice)
½ tsp turmeric
sea salt and black pepper, to taste
3 scallions, sliced
½ cup vegetable or chicken broth
For the bowls:
fresh mint leaves, roughly chopped (I like about 2 Tbs for each bowl)
fresh cilantro leaves, roughly chopped (I like about 1 Tbs for each bowl)
pappadew peppers, sliced (as many as you like)
fresh pea pods or snap peas (as much as you like), briefly sauteed or steamed (they should still be crisp)
1 hot red pepper, sliced (or more if you like things spicy)
2 limes, zested and cut into wedges
1 jar of pickled vegetables (I used pickled ginger carrots, but there are so many awesome varieties available).
Instructions
Preheat your oven to 375°F.
Line a baking tray with parchment paper.
Combine all of the meatball ingredients in a large bowl. Mush it all together with your hands and form into small balls. Place the balls on the tray, so that they are not touching each other.
Place the tray in the oven and bake 10 minutes. Turn the meatballs over and bake an additional 5 minutes, or until the meatballs are cooked through.
Place the cauliflower rice in a pot with the turmeric, salt and pepper, and broth. Cook over medium-high heat, stirring often, until the rice is just softened a bit.
Using a slotted spoon, divide the cauliflower rice among the bowls. Top with meatballs and surround with the remaining ingredients.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/vietnamese-meatball-bowls/