Cilantro Meatballs
These cilantro beef meatballs are full of fresh and intense flavor from grated ginger, garlic, lime juice and cilantro.
Servings: 4
Calories (Estimated): 394kcal
Equipment:
- measuring cups and spoons
- citrus juicer
- garlic press (optional)
- ginger grater
- knife and cutting board
- mixing bowls
- fork
- serving fork
- spring-loaded metal scoop OR large spoon
- non-stick baking sheets
- pan
Ingredients:
For the meatballs:
- ½ cup whole milk
- 1 teaspoon lime juice
- 2 slices white sandwich bread
- 1 pound ground beef, 90 percent lean
- ⅓ cup finely chopped cilantro (about 1 bunch)
- 4 teaspoons soy sauce
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- 2 teaspoons finely grated fresh ginger root
- 1 large egg
For the chili oil (optional):
- 2 tablespoons vegetable oil
- ½ teaspoon crushed red pepper flakes
Instructions:
For the meatballs:
- Heat the oven to 400 degrees F.
- Mix milk and lime juice together in a bowl. Cut the sandwich bread into 1-inch cubes and soak in the milk mix for 10 minutes.½ cup whole milk, 1 teaspoon lime juice, 2 slices white sandwich bread
- Mash up the soaked bread cubes with a fork.
- In a large bowl, stir together the beef and the mashed bread mix.*1 pound ground beef, 90 percent lean
- Mix in cilantro, soy sauce, garlic, ginger and egg.⅓ cup finely chopped cilantro (about 1 bunch), 4 teaspoons soy sauce, 2 garlic cloves, peeled and minced or pressed through a garlic press, 2 teaspoons finely grated fresh ginger root, 1 large egg
- Form 18 to 20 meatballs (about 2 tablespoons per meatball) using a spring-loaded metal scoop or a large spoon. Set the meatballs directly onto non-stick baking sheets (there is no need to grease or line the sheets).
- Bake the meatballs until they are cooked through and brown on the outside (about 20 minutes).
- Serve with hot chili oil (recipe below) or with a dipping sauce.
For the chili oil (optional):
- Heat vegetable oil and pepper flakes in a pan until the oil is sizzling. Let cool.2 tablespoons vegetable oil, ½ teaspoon crushed red pepper flakes
- Drizzle a few drops of the hot oil onto the meatballs and serve.
Recipe notes:
*A large serving fork works well for this step.
Storage: Store leftover meatballs in an airtight container in the fridge for up to 2 days. Reheat in the microwave before serving.
Freezing: Let the fully baked meatballs cool to room temperature, then transfer to a freezer bag and freeze. To reheat, set the frozen meatballs into a cast iron pan or a baking dish and cover with aluminum foil. Bake the meatballs at 350 degrees F. until heated through (about 30 minutes).
