Lemongrass Meatball & Noodle Stir-Fry (Coconut Lime Sauce!)

Get ready for an incredible explosion of flavor with this Coconut Lime Rice Noodle Stir-Fry featuring amazing Lemongrass Meatballs! This dish is truly something special – it’s aromatic, packed with delicious components, and perfectly balances bright, citrusy notes with savory, creamy elements. The lemongrass meatballs, made with ground turkey or chicken, take on a wonderful lemon-floral flavor, while the coconut lime sauce is simply divine. Tossed with rice noodles and crisp-tender vegetables like bell pepper, broccoli, and carrots, this Lemongrass Meatball Stir-Fry is a complete and satisfying meal that feels both comforting and refreshingly vibrant. It’s perfect for a special weeknight dinner or a weekend treat, especially now that we’re enjoying these lovely late spring evenings!

Why You’ll Love This Lemongrass Meatball Stir-Fry

• Incredible Flavor & Aroma: Lemongrass, ginger, garlic, cilantro, lime, coconut, and soy sauce create a truly aromatic and mouthwatering dish.
• Tender Lemongrass Meatballs: The homemade meatballs are juicy and infused with unique lemongrass flavor.
• Creamy Coconut Lime Sauce: A perfect balance of bright, citrusy, sweet, and savory notes that coats the noodles beautifully.
• Packed with Veggies: Features broccoli, bell peppers, and carrots for color, crunch, and nutrition.
• Restaurant-Quality at Home: An impressive Asian-inspired (Thai/Vietnamese fusion) dish that’s achievable in your own kitchen.

Ingredients for Coconut Lime Rice Noodle Stir Fry

Here’s what you’ll need to create this flavor-filled, aromatic dish. The full list with measurements is in the recipe card below.

Lemongrass Meatballs

• Lean ground turkey or ground chicken (92-93% lean recommended) (Meat)
• Finely minced lemongrass* (Aromatic) (See Tips for prepping)
• Packed cilantro, finely chopped (Herb)
• Garlic clove, finely chopped (Aromatic)
• Finely chopped shallot (Aromatic)
• Freshly grated ginger (Aromatic)
• Salt (Seasoning)
• Pepper (Spice)
• Avocado oil (or other neutral cooking oil) (Oil)

Coconut Lime Sauce

• Full-fat coconut milk (canned) (Dairy Alternative)
• Zest of limes, divided (Flavoring)
• Juice of limes, divided (Acid)
• Soy sauce (or tamari/coconut aminos for GF) (Condiment)
• Honey (Sweetener)
• Salt (Seasoning)

Rice Noodle Stir Fry & Garnish

• Rice noodles (Pad Thai style or similar flat rice noodles) (Noodles)
• Coconut oil (Oil)
• Medium broccoli crown, cut into small florets (Vegetable)
• Red bell pepper, very thinly sliced (Vegetable)
• Large carrots, shaved into ribbons with a vegetable peeler (Vegetable)
• Cilantro, for serving (Herb)
• Lime wedges, for serving (Fruit)

(Note refers to original recipe details about lemongrass) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the specific combination of flavors and textures here, but feel free to adapt this Lemongrass Meatball Stir-Fry:

• Different Protein for Meatballs: Ground pork would also be delicious. For vegetarian, try using firm tofu crumbled and seasoned with the same aromatics (bake or pan-fry separately).
• Add More Veggies: Include snow peas, snap peas, mushrooms, or bok choy in the stir-fry.
• Make it Spicy: Add sliced serrano or Thai chili to the stir-fry, or a pinch of red pepper flakes to the meatballs or sauce.
• Different Noodles: Use linguine-style rice noodles, vermicelli, or even soba noodles.
• Nutty Element: Top with chopped roasted peanuts or cashews for extra crunch.
• Sweetener Sub: Use maple syrup or agave nectar instead of honey in the sauce.

How to Make Coconut Lime Rice Noodle Stir Fry

Making this impressive Lemongrass Meatball Stir-Fry involves a few key components. Let’s break it down:

Prep and Make Lemongrass Meatballs

1. First, I preheat my oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. I set this aside.
2. I bring a pot of water to a boil for the rice noodles (I’ll cook these while the meatballs are finishing).
3. In a large bowl, I combine the ground turkey (or chicken), finely minced lemongrass, chopped cilantro, finely chopped garlic, finely chopped shallot, grated ginger, ¾ teaspoon salt, and ¼ teaspoon pepper.
4. Using my clean hands, I gently mix these ingredients together until just combined. It’s important not to overmix, or the meatballs can become tough.
5. I form the mixture into about 12 uniform meatballs (about 1.5 inches each).
6. I heat a large nonstick or cast iron skillet over medium to medium-high heat and add the avocado oil.
7. Once the oil is hot, working in batches if necessary to avoid overcrowding, I add the meatballs to the skillet. I cook them for 2-3 minutes per side, until they are nicely golden brown all over.
8. I transfer the browned meatballs to the prepared parchment-lined baking sheet.
9. I bake the meatballs in the preheated oven for about 12 minutes, or until they are cooked through (internal temperature reaches 165°F/74°C for poultry).

Cook Rice Noodles

1. Meanwhile, while the meatballs are browning or baking, I cook my rice noodles according to the package directions until al dente.
2. Once cooked, I make sure to rinse them thoroughly with cold running water. This stops the cooking process and helps prevent them from sticking together while I prep the rest of the meal. I drain them well and set aside.

Make the Coconut Lime Sauce

1. In a medium bowl, I whisk together the full-fat coconut milk, the zest of 1 lime, the juice of 1 lime, soy sauce, honey, and ½ teaspoon of salt until well combined.
2. Tip: If my canned coconut milk has separated (solid cream on top, watery liquid below), I find it best to combine all sauce ingredients in a blender and blend briefly until smooth and creamy. I set this sauce aside.

Stir-Fry Veggies and Combine

1. I heat a separate large nonstick skillet or wok over medium to medium-high heat and add 1 tablespoon of coconut oil.
2. Once the oil is hot, I add the broccoli florets and thinly sliced red bell pepper. I sauté for 3-4 minutes, until they are just slightly tender-crisp.
3. I season the veggies with a pinch of salt and pepper.
4. I add the carrot ribbons (shaved with a vegetable peeler) and cook for just an additional minute, until slightly wilted but still with some crunch.
5. Now, I add the cooked and rinsed rice noodles and the prepared coconut lime sauce to the skillet with the vegetables.
6. I toss everything together gently and cook for about 1 minute, just until the sauce is heated through and coats the noodles and veggies.
7. I remove the skillet from the heat and stir in the remaining zest of ½ a lime and the juice of 1 lime.
8. I taste and season with additional salt if needed.

Assemble and Serve

1. I portion the saucy noodles and vegetables into serving bowls.
2. I top each bowl generously with the baked lemongrass meatballs.
3. Finally, I garnish with torn fresh cilantro leaves and serve with extra lime wedges on the side for squeezing!
4. Enjoy this incredible Lemongrass Meatball Stir-Fry immediately!

Tips and Tricks for a Perfect Stir-Fry

Here are my secrets for making this Lemongrass Meatball Stir-Fry truly exceptional:

• Properly Prep Lemongrass: Remove the tough outer layers and use only the tender, pale inner core. Mince it very finely.
• Don’t Overmix Meatballs: Mix gently and just until combined for tender meatballs.
• Rinse Rice Noodles: Crucial for preventing sticky noodles! Rinse thoroughly with cold water after cooking.
• High Heat for Stir-Frying Veggies: Cook veggies quickly over medium-high heat to keep them crisp-tender, not mushy.
• Don’t Overcook Noodles in Sauce: Add cooked noodles to the sauce at the very end, just to heat through and coat.
• Fresh Lime & Cilantro Finish: Adding these at the end brightens all the flavors beautifully.

How to Serve

This Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs is a fantastic, complete meal! Serve it hot, straight from the skillet, garnished with:

• Extra fresh cilantro
• Lime wedges for squeezing
• Optional: Chopped peanuts or cashews for crunch, sliced red chili for heat.

Make Ahead and Storage

Components of this dish can be prepped ahead for easier assembly:

• Meatballs: Form raw meatballs and store covered in the fridge for up to 1 day before browning and baking. Cooked meatballs can be stored for 2-3 days.
• Sauce: The coconut lime sauce can be made up to 2 days ahead and stored covered in the refrigerator.
• Veggies: Chop stir-fry vegetables ahead.
• Noodles: Cook rice noodles just before assembling for best texture.
• Storage: Store leftover assembled stir-fry in an airtight container in the refrigerator for up to 2 days. Note that rice noodles can absorb sauce and change texture upon storage. Reheat gently.

FAQs about Lemongrass Meatball Stir-Fry

• What kind of rice noodles are best?
  • Flat rice noodles, often labeled for Pad Thai (about ¼ inch wide), work beautifully as they hold the sauce well. Thinner vermicelli rice noodles would also work.
• Can I make this spicier?
  • Yes! Add fresh minced chili (like Thai bird chili) to the meatball mixture or the stir-fry. You can also add Sriracha or red pepper flakes to the coconut lime sauce.
• Is this dish gluten-free?
  • Yes, if you use rice noodles (which are naturally gluten-free) and ensure your soy sauce is gluten-free (use tamari or coconut aminos as suggested).

Enjoy this incredible, aromatic, and flavor-filled Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs! It’s a true taste adventure.

Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 3 1x
• Category: Main, Main Course, Noodles, Stir-fry
• Cuisine: Asian, Fusion, Thai, Vietnamese

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Description

Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs is an incredible, flavor-filled, aromatic dish with so many delicious components. The lemongrass meatballs take on a slightly lemon-floral flavor, and the coconut lime sauce is equal parts bright, citrusy, and savory. The rice noodle stir fry is filled with bell pepper, broccoli, and carrots, and the whole dish gets finished with extra lime and cilantro!

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Ingredients

Scale 1x2x3x

For the Lemongrass Meatballs:

• 1 pound lean ground turkey or ground chicken (92-93% lean recommended)
• 3 tablespoons finely minced fresh lemongrass* (white and pale green parts only)
• 1/4 cup packed fresh cilantro, finely chopped
• 1 clove garlic, finely chopped
• 2 1/2 tablespoons finely chopped shallot
• 1 teaspoon freshly grated ginger
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons avocado oil (or other neutral cooking oil)

For the Coconut Lime Sauce:

• 1 (13.5 ounce) can full-fat coconut milk, well stirred
• Zest of 1 lime (divided, part for sauce, part for stir-fry)
• Juice of 1 lime (divided, part for sauce, part for stir-fry)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons honey (or maple syrup)
• 1/2 teaspoon salt

For the Rice Noodle Stir Fry & Assembly:

• 8 ounces rice noodles (Pad Thai style or similar wide, flat rice noodles)
• 1 tablespoon coconut oil (or other neutral cooking oil)
• 1 medium broccoli crown, cut into small florets
• 1 red bell pepper, very thinly sliced
• 2 large carrots, shaved into ribbons with a vegetable peeler
• Remaining zest of 1/2 lime (from the 1 1/2 total limes)
• Remaining juice of 1 lime (from the 2 total limes)
• Salt and pepper, to taste (for stir-fry)
• Fresh cilantro leaves, for serving
• Lime wedges, for serving

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Instructions

• Prepare for Meatballs & Noodles: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Set aside. Bring a large pot of water to a boil for the rice noodles.

• Make Lemongrass Meatballs:

  • In a large bowl, combine the ground turkey (or chicken), finely minced lemongrass, chopped cilantro, chopped garlic, chopped shallot, grated ginger, 3/4 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until just combined. Do not overmix.
  • Form the mixture into approximately 12 evenly-sized meatballs.
  • Heat the avocado oil in a large nonstick or cast iron skillet over medium to medium-high heat.
  • Once hot, add the meatballs (in batches if necessary, do not overcrowd). Cook for 2-3 minutes per side, until golden brown on all sides.
  • Transfer the seared meatballs to the prepared baking sheet. Bake for 12 minutes, or until they are cooked through (internal temperature of 165°F/74°C).

• Cook Rice Noodles: While the meatballs are baking, cook your rice noodles according to package directions. Once cooked, drain them thoroughly and rinse immediately with cold water to prevent sticking. Set aside.

• Make Coconut Lime Sauce: In a medium bowl, whisk together the full-fat coconut milk, zest of 1 lime, juice of 1 lime, soy sauce, honey, and 1/2 tsp salt until combined. If your coconut milk has separated significantly, you can combine these ingredients in a blender and blend until smooth. Set aside.

• Stir-Fry Vegetables & Assemble:

  • Heat the coconut oil in a separate large nonstick skillet or wok over medium to medium-high heat.
  • Once hot, add the broccoli florets and thinly sliced red bell pepper. Sauté for 3-4 minutes until just slightly tender-crisp. Season with a pinch of salt and pepper.
  • Add the carrot ribbons and cook for an additional minute.
  • Add the cooked and drained rice noodles and the prepared coconut lime sauce to the skillet with the vegetables. Toss gently and cook for 1 minute, or until everything is heated through.
  • Remove from heat. Stir in the remaining zest of 1/2 a lime and the remaining juice of 1 lime. Taste and adjust seasoning with additional salt if needed.

• Serve: Portion the noodles and sauce into bowls. Top with the baked lemongrass meatballs. Garnish generously with torn fresh cilantro leaves and serve with lime wedges on the side.

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Notes

• Lemongrass: Use the tender white and pale green parts of the lemongrass stalk. Mince it very finely for the best texture in the meatballs.
• Ground Meat: Use 92-93% lean ground turkey or chicken for flavor; 99% lean can be dry.
• Rice Noodles: Pad Thai style or other wide, flat rice noodles work well. Rinsing with cold water after cooking is key to prevent sticking.
• Coconut Milk: Use full-fat canned coconut milk (stirred well) for the creamiest sauce.
• Blending Sauce (Optional): If your coconut milk is very separated, blending the sauce ingredients ensures a smooth consistency.
• Storage: Store leftover components separately in airtight containers in the refrigerator. Reheat gently.