Coriander Cilantro Meatballs with Tzatziki

Coriander Cilantro Meatballs with Tzatziki

Coriander Cilantro Meatballs with Tzatziki Stock Food Photo

© Nicole Branan

Image ID: 33-903

Image Description: A small plate of beef meatballs with fresh cilantro and a bowl of tzatziki dipping sauce on a dark, rustic wood surface.

Additional Keywords: fried, meat, balls, herb, chives, pick, bamboo, yogurt, platter, food, appetizer, stock food photo, stock food image, stock photography, food photography

 

Recipe Notes: These meatballs are full of coriander and fresh cilantro flavor and make a great appetizer. I used not only cilantro leaves but also the stems, which carry the same great flavor as the leaves but also add a wonderfully crunchy texture. For a bit of tanginess I soaked a few bread cubes in a mix of milk and sour cream, a very effective trick I learned from America’s Test Kitchen. The coriander is not finely ground but instead only crushed (in a mortar with a pestle) so that the balls are interspersed with pockets of delicious coriander flavor.

 

Coriander Cilantro Meatballs with Tzatziki Recipe

(by Nicole Branan)

serves 4 as an appetizer

Ingredients:

For the tzatziki:

  • 1 cucumber
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • 1 garlic clove, minced or pressed
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped mint
  • lemon juice to taste
  • salt and pepper to taste

 

For the coriander cilantro meatballs:

  • 6 tablespoons sour cream
  • 2 tablespoons milk
  • 2 slices white sandwich bread, cut into cubes
  • 1 cup packed cilantro leaves with stems
  • 1 pound ground beef
  • 2 teaspoons crushed coriander seeds (I crush them in a mortar with a pestle)
  • 1/2 medium-sized onion, diced
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 egg
  • mild olive oil for frying

 

Directions:

For the tzatziki:

  • Peel the cucumber and slice in half lengthwise.
  • Scoop out the seeds with a spoon and discard. 
  • Cut the cucumber halves into chunks and briefly pulse in a food processor. Set aside.
  • Whisk together all remaining ingredients.
  • Stir in the shredded cucumber.

 

For the coriander cilantro meatballs:

  • Whisk sour cream and milk together and soak the bread in the mix for 10 minutes.
  • Dry the cilantro between two paper towels, then chop finely. Set aside.
  • In a large bowl, mix beef, coriander, onion, garlic, salt, pepper, egg, cilantro and the soaked bread together.
  • Roll the mix into small balls (I use a 2-teaspoon scoop to do that).
  • Heat the oil in a cast iron pan.
  • Working in batches, fry the balls in the oil until the beef is cooked through in the center and the meatballs are browned on all sides.
  • Serve with tzatziki as dipping sauce.
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