Easy Lemongrass Beef Meatballs
Ingredients
Meatballs
1 lb lean ground beef
2 green onions thinly sliced
3 garlic cloves minced
1 tbsp fresh lemongrass very finely minced
2 tbsp fish sauce
¼ tsp salt
¼ tsp black pepper
Sauce
1 green onion thinly sliced
2 garlic cloves minced
1 tsp fresh grated ginger
1 tbsp chopped fresh cilantro
¼ tsp red pepper flakes optional
1 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp coconut aminos
1 tbsp honey
¼ tsp salt
¼ tsp black pepper
Optional for Serving
Cooked jasmine rice
Sriracha mayo
Sesame seeds
Green onion tops
Fresh cilantro
Lime wedges
Method
Preheat the oven to 400°F. Lightly grease a baking dish or sheet pan.
In a large bowl, combine the ground beef, green onions, garlic, lemongrass, fish sauce, salt, and pepper. Mix until just combined.
Roll into approximately 2-inch meatballs.
Heat a large skillet over medium-high heat with a drizzle of avocado oil. Sear the meatballs for 2–3 minutes per side.
While the meatballs cook, whisk together the sauce ingredients in a small bowl.
Transfer the meatballs to the prepared baking dish. Pour the sauce evenly over the meatballs.
Bake for 10–15 minutes, or until the meatballs reach 160°F internally.
Spoon the sauce over the meatballs before serving.
Serve over jasmine rice and garnish with sriracha mayo, sesame seeds, green onions, cilantro, and an extra squeeze of lime if desired.
If you're looking to add a fresh twist to classic beef meatballs, incorporating lemongrass into the mix is a fantastic idea. Lemongrass provides a citrusy, slightly herbal flavor that pairs beautifully with the savory notes of ground beef and the umami depth of fish sauce. When preparing these meatballs, finely mincing the lemongrass is key to distributing its flavor evenly without any fibrous bits. One tip I've found helpful is to use a food processor for mincing the lemongrass and garlic together, which saves time and ensures a fine consistency. Combining fresh ginger and cilantro in the accompanying sauce adds a zesty brightness that complements the meatballs and balances the richness. Coconut aminos used in the sauce not only provide a healthier alternative to soy sauce but also lend a subtle sweetness. During cooking, searing the meatballs first in a hot skillet helps develop a lovely crust, locking in juices before finishing them in the oven. This two-step method enhances their texture tremendously. Serving these meatballs over fragrant jasmine rice and garnishing with sriracha mayo, sesame seeds, green onions, fresh cilantro, and lime wedges adds layers of flavor and visual appeal. For those who prefer a milder dish, you might omit the red pepper flakes from the sauce or adjust the honey to balance heat and sweetness according to your taste. This recipe is versatile and perfect for weeknight dinners or casual entertaining. Plus, it’s a great way to introduce Asian-inspired flavors into your cooking routine with minimal effort and ingredients.
