Lemongrass meatballs

Ingredients

• 1/2 cup rice vinegar
  
• 1/4 cup coconut sugar 
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 6–8 carrots, cut into thin ribbons (I used baby carrots)
• ¼ red onion, thinly sliced 
• 32oz bag, bite sized frozen meatballs
• 8oz Garlic Lemongrass Vietnamese Simmer Sauce
• 2-3 green onion, chopped 
  (Optional: 1 cup rice/grain of choice)

 Instructions

1. Place carrots and red onion in a resealable sandwich bag. Add in vinegar, sugar, oil, and salt.  Seal bag and soak, refrigerated for at least one hour, up to overnight. 
2. Pour meatballs into 1-gallon resealable plastic bag.  Add lemongrass simmer sauce and massage into meatballs. Let sit and marinate overnight in the fridge. 
3. Bake meatballs at 400 on sheet pan for 20 mins. 
4. Plate/pack with 1^stlayer of rice of choice (if using), 2^ndlayer meatballs, topped with pickled carrots and onion, sprinkled with green onion. 

Cooked with

–Greek chicken, eggplant, fennel, and zucchini  
–Turkey sausage with honey roasted sweet potatoes, Brussels, and turnips
–Garlic lemongrass meatballs banh mi bowl with pickled carrots and red onion
–Steak satay with broccoli (and Asian noodles, for some) 
–Ginger glazed pork with roasted asparagus, snap peas, and carrots