Ginger Lemongrass Meatballs

Caramelized, herbaceous, and salty – these lil meatballs pack a punch and are weeknight-cooking approved. They’re a bit like Luk Chin, a Thai street food, loaded with shallots, garlic, ginger, and lemongrass and spiked with fish sauce for an umami bomb that crisps up just right in the pan. Browned in a cast iron skillet and finished in the oven, the whole thing comes together in about 30 minutes. My favorite use is with homemade spring rolls (swap meatballs for tofu in my Turmeric Tofu Spring Roll recipe), and I’ll use any leftovers as a packed lunch salad topping or for lettuce wraps. 

Ingredients: (serves 4)

  • 1 pound ground turkey or chicken breast

  • 1 medium shallot, diced

  • 2 garlic cloves, minced

  • 1 scallion, roughly chopped

  • 1 tablespoon finely minced lemongrass

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 tablespoon panko breadcrumbs

  • 1 egg

  • High heat oil (i.e. Avocado or Canola)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Mix all ingredients in a bowl until combined.

  3. Heat a generous glug of oil over medium heat until shimmering.

  4. Use your hands or an ice cream scooper to form golf ball-sized meatballs and add them to the pan, leaving some space between each one. Cook for about two minutes on each side—the meatballs should be well browned before you flip them. 

  5. Remove the browned meatballs and cook the remaining batches. 

  6. Add the first batch back to the pan, minimizing the space between the meatballs as much as possible. Place in the oven and bake until a meat thermometer registers at 165 degrees, about 15 minutes.

Want a dipping sauce? Whip up an easy peanut sauce by blending ½ cup peanut butter, ¼ cup water, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon chile oil, and a bit of fresh or powdered ginger with an immersion blender or small food processor. 

recipesSienna Mintz