Quick Easy Cilantro Meatballs

These cilantro meatballs are tender, juicy and full of flavor. Made with fresh cilantro leaves, a touch of ginger and garlic, which add a nice kick. And, a squeeze of lemon adds some zest while turmeric adds a golden sheen. These cilantro meatballs make perfect appetizers or sides. But, can be easily transformed into a curry to make the main course when served with rice.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Comments

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I am a huge fan of cilantro. Being Indian by origin, I grew up with cilantro in almost all my dishes. I love it so much I find it hard to believe there are many who can't stand the sight or smell of cilantro. Ah well, If you are here you probably like it too.

Cilantro has that smell of freshness, don't you think? And when cooked, it has this rich thick texture that really adds to the sauce. I also love the combination of cilantro and coconut, as well as cilantro with tomatoes.

My kids have grown up eating cilantro since they were babies. But for Ziv, it was new in the beginning. He has, over time, begun to like and enjoy it too.

My Aadi and Rhea are huge fans of meatballs. In fact, one way to get my Rhea to eat meat, is meatballs. Her dietitian highly recommends she eats meats but she herself is a very veggie kinda person. Her favorite is my Mongolian Meatballs. Aadi's favorite is the Turkey Meatballs Pasta. As a family, we all love the Meatball Curry very much.

I'm a mortar and pestle kinda girl and I do a lot of my blending in this little baby. And yet, you can use the food processor or blender as well.

Ingredients and substitutes

• Cilantro - Now this is the star of the show so yes, please use fresh cilantro. Having said that if you prefer you can also use fresh Parsley. Depending on how you like your herbs you can go a little less or more. If you reduce the number of herbs you will just have less thickness in the sauce. But the taste will still be good.
• Ginger and garlic - Garlic makes all things better - doesn't it? Well, ginger adds that earthy pungent flavor that there but not so as strong either.
• Semolina or bread crumbs - This adds body and helps keep the meatballs nice and juicy making sure you bite into a juicy piece of meat.
• Turmeric - You can omit the turmeric but I think it not just enhances the green color and is also a great antioxidant.

Step by step instructions

Grind the marinade/sauce

• Place the cilantro, ginger, garlic in a blender (or mortar and pestle) and blend until smooth.

Season the meatballs

• Add the semolina or breadcrumbs to the meat.
• Followed by just 1 tablespoon of the cilantro marinade.
• Season with salt and pepper.
• Divide the meat and foam balls. Do not squish the meat too much and the meatballs will be dense.

Cook the sauce

• Add oil to a sauté pan or fry pan.
• Followed by the cilantro marinade/sauce.
• Cook on medium for 3 to 4 minutes - until fragrant.
• Add the turmeric and coriander.
• Season with salt and pepper.
• Add lemon juice and ¼ cup water.
• Let come to a slight boil reduce heat.
• Carefully distribute the meatballs in the pan so they are not touching each other.
• Shake the pan slightly so the balls sink into the marinade.
• Turn the heat down to a medium low.
• Let cook for 10 minutes turning once or twice so they cook evenly.
• If necessary add a few tablespoon of water to help cook.
• Do not cover the pan as you will lose the pretty green color of the cilantro.
• Once the meatballs are cooked thru (about 10 to 12 minutes), remove from heat.
• Garnish with more fresh chopped cilantro and serve.

Want to transform this into a main course with gravy over rice?

• When the meatballs are almost done, mix ½ cup coconut milk, or ½ cup plain yogurt with ½ cup water - stir well so there are no lumps.
• Add to the meatballs and bring to a boil once more.
• Adjust seasoning - add salt or pepper as needed.
• Garnish and serve over steaming hot rice.

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Printable Recipe