Photo: John Autry; Styling: Cindy Barr
Yield
4 servings (serving size: 5 meatballs)

Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste—you'll find it on the ethnic aisle of most supermarkets or at Asian grocers.

How to Make It

Step 1

Preheat the oven to 400°.

Step 2

Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.

Step 3

Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400° for 7 minutes or until done.

Ratings & Reviews

Excellent

okiecookie
July 12, 2017
Easy too.  Very flavorful.  Served with steamed jasmine rice and a cabbage/shiitake side for a quick and easy weeknight meal.  Will make again.  Hubby loved them.

kdfoodE's Review

mllemadison
October 21, 2010
Good flavor. Mooshy texture...but good flavor.

awedewer's Review

Bsugirl
December 01, 2010
Turned out far too salty for my taste, and I measure ingredients quite carefully. Not worth the amount of dishes (mixing bowl, skillet, baking sheet, etc) for the outcome.

larthefoody's Review

Debbie17
August 24, 2012
These were amazing. I forgot the salt but they definitely didn't need it. i doubled the green onions and used crushed red pepper instead of chili paste. Keeper for sure.

nikkicogg's Review

crosscourt
December 15, 2010
LOVED this recipe! What an interesting take on classic asian food. The flavors were wonderful. I added a tiny bit of sesame oil to the rice as well as some green onions, the chili paste, and some soy sauce to taste. I didn't get 20 meatballs out of 1 lb of meat but it was definitely enough for my husband and myself with plenty of left-overs.

ktleyed's Review

user
December 01, 2012
The meatballs were very good and I had them again for lunch the next day. I added a little extra scallions to the mix, but overall very easy recipe to make and get on the table. Served peas for an easy weeknight dinner.

carolfitz's Review

JKL137
March 08, 2013
Supereasy to throw together, used half ground veal/half ground pork (leftover from making CL's meatloaf bolognese). Rather than a baking sheet just put the skillet into the oven to finish. Served with rice noodles. Pretty tasty.

mjmmjk's Review

wulfgrrrl
December 02, 2010
Served it as an appetizer and it was delicious. I did not add the 1/4 tsp salt since soy sauce and chile sauce already contain enough salty flavor. Very easy to throw together!

anealain's Review

Steph3691
July 28, 2014
My first time making meatballs, and these were delicious! I would cut down on the brown sugar next time, as I prefer a saltier and spicier dish. They were quick and easy, I will definitely be making these again!

gortrixie's Review

larthefoody
November 03, 2014
Did anyone else think that 2 TABLESPOONS of oil was a little much, especially for a light recipe? When I cooked them in the frying pan it was oily mess everywhere, I ended up sopping it up with paper towels. Maybe it's meant to be 2 TEASPOONS?? Taste was really good otherwise, kids loved them.