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.

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