Cilantro Lime Meatballs

by Chef Zee

Meatballs, meatballs, meatballs… I LOVE MEATBALLS!

Ok… I think you get the point. Meatballs are hands down one of my favorite things to eat and remix because it’s incredibly versatile. You can make them spicy, tangy, herbaceous, or even sweet. Today, I made Cilantro Lime Meatballs, which is a Hispanic take on an Italian favorite. If you cook a ton of Hispanic foods then this isa no brainer and you probably have the recipes on hand. If you made my sofrito recipe and need to get rid some of that recao… then look no further!

These meatballs are herbaceous, tangy, and ultimately savory. You can eat them over pasta, in a hero or with some rice and avocado. As you guys know, I’m a rice and beans girl so I almost always opt to eat these protein poppers over rice. They’re no different than any other meatball and they’re extremely easy to make.

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Cilantro Lime Meatballs | Made To Order | Chef Zee Cooks

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Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ cup recao/ cilantro/ culantro
  • 1lb of ground beef—I like an 85/15 or 80/20 blend
  • ½ tsp oregano
  • 1tbsp soy sauce
  • ½ tbsp. onion powder
  • Sprinkle of adobo or to taste-- a tu gusto
  • 1tbsp garlic powder
  • 1 ½ tbsp. sofrito
  • Ground black pepper to taste
  • 1 lime
  • ½ cup of breadcrumbs
  • eggs—optional
  • ½ white onion
  • 2tbsp green pepper (I eyeballed this)
  • ¼ tsp bouillon cube
  • 3 tbsp. tomato paste
  • 1 cup of water

Instructions

1. For your meatballs, combine your recao, soy sauce, adobo, garlic powder, onion powder, oregano, and lime juice together.
2. Mix it well and massage the meat with your hands if you don’t mind getting them dirty.
3. Add breadcrumbs last and continue to massage all the seasonings together.
4. Create equal sized meatballs so that they cook evenly later one
5. Once you’ve created all of your meatballs, cool them in the fridge for an hour or so.
6. Once chilled, brown them on all sides until golden brown and then remove.
7. Now for your sauce-- Add your chopped onions, peppers, garlic, and bouillon cube.
8. Once softened, add tomato paste and water.
9. When it begins to simmer add your meatballs turning them occasionally.
10. After they're all coated in your yummy sauce cover them for about an hour to two hours until they're cooked all the way through. Feel free to add extra cilantro if you truly want an herbaceous sauce.

Enjoy over rice and avocado, bread, or pasta! From time to time, I make these spicy so if you want to add some chili flakes or cayenne pepper, feel free!

Buen provecho!

Want a demo? Watch my video on How to Make Cilantro Lime Meatballs 

 

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