Cilantro Meatballs

Name: Cilantro Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: ½ cup whole milk; 1 teaspoon lime juice; 2 lices 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; 2 tablespoons vegetable oil; ½ teaspoon crushed red pepper flakes

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5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
394 kcal
Course
Appetizer
Cuisine
Asian

Cilantro Meatballs

Samara Cain

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These cilantro beef meatballs are full of fresh and intense flavor from grated ginger, garlic, lime juice and cilantro.

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Ingredients

Servings

For the meatballs:

½ cup whole milk
1 teaspoon lime juice
2 lices 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

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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.
Mash up the soaked bread cubes with a fork.
In a large bowl, stir together the beef and the mashed bread mix.*
Mix in cilantro, soy sauce, garlic, ginger and 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.
Drizzle a few drops of the hot oil onto the meatballs and serve.

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).