Tonight's yummy Vietnamese dinner was inpired by a recipe I saved from Bon Appetit for Pork and Lemongrass Meatballs. I made a few changes and served them on top of rice noodles instead of in lettuce cups. I also skipped the dipping sauce and made something creamy to go on top. In came out amazing and I couldn't have made it without my go-to staple, Gourmet Garden Lemongrass in a tube. I swear they're such time-savers!
1/2 lb ground pork sausage
2 Tbsp lemongrass, divided
1 Tbsp fish sauce
1 tsp garlic powder
1/2 tsp sugar
1 Tbsp oil
1/4 c onions, chopped
1 Tbsp garlic, minced
1/2 heavy cream
Rice noodles, for serving
1. In a bowl, mix together the pork, 1 Tbsp lemongrass, fish sauce, garlic powder and sugar. Roll into 6 golf-size balls.
2. Heat oil in a pan on medium-high heat. Brown meatballs 5 minutes on all sides. Remove and keep warm.
3. Turn heat down to medium-low and add onions. Cook until softened, 5 minutes. Add garlic and remaining Tbsp lemongrass. Cook for 1 minute.
4. Pour in heavy cream and bring mixture to a boil. Add meatballs back and cover. Simmer until meatballs are cooked through, 10 minutes. Serve over rice noodles with sauce drizzled on top.