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Cilantro Meatballs
5 from 15 votes

Cilantro Meatballs

Cilantro Meatballs combine ground beef with soaked bread, fresh cilantro, garlic, ginger, soy sauce, and lime-infused milk, resulting in moist, flavorful meatballs with a herby note. They are baked at a high temperature without greasing the pan, creating browned outsides and tender insides. Optionally, a homemade chili oil with red pepper flakes adds a spicy finish.

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

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:
    Cup of Yum
  1. Heat the oven to 400 degrees F.
  2. 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.
  3. Mash up the soaked bread cubes with a fork.
  4. In a large bowl, stir together the beef and the mashed bread mix.*
  5. Mix in cilantro, soy sauce, garlic, ginger and egg.
  6. 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).
  7. Bake the meatballs until they are cooked through and brown on the outside (about 20 minutes).
  8. Serve with hot chili oil (recipe below) or with a dipping sauce.
For the chili oil (optional):
  1. Heat vegetable oil and pepper flakes in a pan until the oil is sizzling. Let cool.  
  2. 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.