Hello, I’m Joana. Today, I’m gonna show you how to make chili lemongrass meatballs recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chili Lemongrass Meatballs Recipe
Chili Lemongrass Meatballs is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chili Lemongrass Meatballs is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have chili lemongrass meatballs using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chili Lemongrass Meatballs:
- Take 2.5 pounds ground
- Take 2 teaspoons oil for sweating aromatics
- Prepare 1/2 cup minced onion
- Make ready 1/2 cup minced shallots
- Make ready 3 Tablespoons minced garlic
- Get 2-3 Tablespoons minced chili of your choice (I used serranos this time)
- Take 1/4 cup very finely chopped lemongrass (just the white ends)
- Get 1 large egg
- Make ready zest of 1 lime
- Make ready 3-4 Tablespoons finely chopped cilantro
- Take 2.5 Tablespoons fish sauce
- Prepare 1 Tablespoon sugar
- Make ready 1/2 teaspoon black pepper
- Get 1-2 Tablespoons oil, depending on how fatty your ground is, for the meatball mix
- Get 2 Tablespoons oil for rolling meatballs
Instructions to make Chili Lemongrass Meatballs:
- Sweat the onion, shallots, garlic, chilies, and lemongrass in the 2 teaspoons oil in a pre-heated medium pan for 4 minutes or so, or until the onions are translucent.
- Preheat oven to 450F.
- Combine all of the rest of the ingredients with the sweated onions, etc. in a large mixing bowl, and massage all ingredients together until they are just evenly incorporated.
- Line a sheetpan or cookie sheet with foil, and lightly oil the foil.
- Lightly oil your hands and form roughly 1 ¾” meatballs, placing them at least 1.5 inches away from the next meatball in your sheetpan or cookie sheet. The oil not only helps to keep the meatball mixture from sticking to your hands, but it helps the meatball sear more quickly, therefore retaining the juices.
- Place the sheetpan in the oven so that the top of the meatballs is about 4 inches away from the top heat element. (Usually either the first or second rack in most ovens.) Bake for 13 minutes.
- Then turn the oven to broil and broil an additional minute to two minutes to achieve desired browning on top.
- Enjoy! :)
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