Cilantro Meatballs
User Reviews
5
Cilantro Meatballs
Description
The meatballs are prepared by soaking white sandwich bread cubes in milk mixed with lime juice to soften and add moisture. The bread is mashed and mixed thoroughly with ground beef, chopped cilantro, soy sauce, minced garlic, grated fresh ginger, and a beaten egg to bind. The mixture is shaped into uniformly sized meatballs and placed directly onto non-stick baking sheets.
baking at 400°F makes the meatballs brown on the outside while staying juicy inside. The recipe includes an optional chili oil made by heating vegetable oil with crushed red pepper flakes, which can be drizzled for added heat.
These meatballs can be served with the chili oil or dipping sauce to complement their savory, herbaceous flavor. They store well refrigerated and can be reheated, or frozen for longer keeping, with instructions for reheating provided.
Ingredients
For the meatballs:
- ½ cup milk whole
- 1 teaspoon lime juice
- 2 lices white sandwich bread
- 1 pound ground beef 90 percent lean
- ⅓ cup cilantro about 1 bunch, finely chopped
- 4 teaspoons soy sauce
- 2 garlic cloves, peeled and minced or pressed
- 2 teaspoons ginger root finely grated, fresh
- 1 egg large
For the chili oil (optional):
- 2 tablespoons vegetable oil
- ½ teaspoon red pepper flakes crushed
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
- Use a large serving fork to mash the soaked bread cubes well for an even mixture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the microwave.
- For freezing, cool meatballs completely, freeze in bags, and reheat covered at 350°F until heated through.
User Reviews
Overall Rating
5
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