Ginger-lime meatballs with soy sauce
This recipe makes 12 meatballs for 4 servings
Prep time: 10-20 minues Cook time: 15-20 minutes
Description
Whether made the night of or in advance, these meatballs are great with rice and side of veggies. By preparing meatballs and rice in advance, this can be a meal that requires less effort the night of, whether “advance” means days before during a longer prep session or earlier in the day when time or energy were more available. Shown above with bok choy, this would also go well with spinach or sautéed bell peppers.
Tips and substitutions to know in advance
- Use a muffin pan to hold meatballs for easier handling and less rolling
Ingredients
- 1lb ground meat - whatever style and fat content best fits your needs
- 1 egg
- ⅓ c panko bread crumbs
- 2 Tbsp soy sauce
- 1 Tbsp lime juice (bottled or fresh)
- ¼ tsp cayenne pepper
- 1 tsp garlic powder, 2 cloves garlic, or equivalent minced garlic
- 1 Tbsp ground ginger
Process
- Combine breadcrumbs, cayenne pepper, garlic, ginger, soy sauce, and lime juice in a bowl large enough to mix the meat
- Preheat oven to 350 degrees
- Mix in ground meat and egg
- Roll into 12 meatballs
- Bake at 350 degrees for 15-20 minutes until internal temperature reaches 160 degrees
- Allow to rest 3-5 minutes
Notes for storage and reworking later
- Easily reheat in the microwave overtop of rice
- Meatballs can be frozen for future use
- This meatball recipe can be doubled if your logistics allow, whether for use soon or for future use after freezing
