Lemongrass Meatball Bowls

• rice vinegar↗0.5 cup
• brown sugar↗0.25 cup
• sesame oil↗1 tablespoon
• salt↗1 teaspoon
• carrot, sliced into thin ribbons (I used a vegetable slicer to create these curls)↗6

  I used a vegetable slicer to create these curls

• ground pork↗1 lb
• lemongrass paste1
• garlic cloves, minced↗4
• chili paste (e.g., sriracha or sambal oelek)1 tablespoon

  e.g., sriracha or sambal oelek

• fish sauce↗1 tablespoon
• brown sugar↗1 tablespoon
• cornstarch2 teaspoon
• salt↗1 teaspoon
• quinoa↗1 cup
• cilantro↗2 tablespoon
• базилік↗2 tablespoon
• м'ята↗2 tablespoon
• зелена цибуля↗2 tablespoon
• подрібнені арахісові горішки0.25 cup
• пікантний майонез (1/4 склянки майонезу з 1 столовою ложкою сирачі)↗

Step-by-step instructions

1. 1

   Quick pickled carrots: whisk together rice vinegar, brown sugar, sesame oil, and salt. Soak the carrots in the mixture.

2. 2

   Quinoa: cook the quinoa according to the package instructions.

3. 3

   Meatballs: combine all ingredients. Form small meatballs by hand (they may be wet and heavy – if needed, chill them in the refrigerator or freezer for a few minutes to hold their shape). Heat a little olive oil over medium‑high heat. Add the meatballs and fry until golden brown on the outside and fully cooked inside (not pink).

4. 4

   Bowl: place the carrots and meatballs over the cooked quinoa. Garnish with herbs, peanuts, and/or spicy mayo.