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Cilantro Meatballs

Cilantro Meatballs

These cilantro-ginger beef meatballs are juicy and herb-forward with bright cilantro, garlic, soy, and ginger, browned on the outside. They take about 40 minutes total and are quick to bake for a weeknight dinner or make-ahead freezer-friendly meal prep.
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Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes

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

  • 1/2 cup whole milk
  • 1 teaspoon lime juice
  • 2 slices white sandwich bread
  • 1 pound ground beef 90 percent lean
  • 1/3 cup cilantro finely chopped (about 1 bunch)
  • 4 teaspoons soy sauce
  • 2 cloves garlic peeled and minced or pressed through a garlic press
  • 2 teaspoons fresh ginger root finely grated
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a bowl, combine 1/2 cup whole milk and 1 teaspoon lime juice. Cut 2 slices white sandwich bread into 1-inch cubes and soak the cubes in the milk mixture for 10 minutes.
  3. Mash the soaked bread cubes with a fork until mostly broken down.
  4. In a large bowl, stir together 1 pound ground beef and the mashed bread mixture.
  5. Mix in 1/3 cup finely chopped cilantro, 4 teaspoons soy sauce, 2 garlic cloves (peeled and minced or pressed), 2 teaspoons finely grated fresh ginger root, and 1 large egg until evenly combined.
  6. Form 18 to 20 meatballs (about 2 tablespoons per meatball) using a spring-loaded metal scoop or a large spoon and place them directly on non-stick baking sheets; there is no need to grease or line the sheets.
  7. Bake the meatballs until cooked through and brown on the outside, about 20 minutes.
  8. To make the hot chili oil, heat 2 tablespoons vegetable oil with 1/2 teaspoon crushed red pepper flakes in a pan until the oil is sizzling, then let the oil cool.
  9. Drizzle a few drops of the hot chili oil onto the meatballs or serve the oil as a dipping sauce.

Notes

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).