Lemongrass Meatball Recipe

1. Prepare aromatics

Trim tough outer layers from lemongrass and remove woody top portion. Finely mince the white bulb and lower pale stalk (about 2 stalks yields roughly 2–3 tablespoons). Finely mince the shallot and garlic. Chop cilantro and set aside.

2. Combine meatball mixture

In a medium bowl combine 1 lb ground beef, minced lemongrass, shallot, garlic, 1/4 cup chopped cilantro, 1 beaten egg, 1/2 cup panko breadcrumbs, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Mix gently with your hands or a spoon until just combined — do not overwork or the meatballs will become dense.

3. Portion meatballs

Using a tablespoon or small scoop, portion the mixture into 1-inch rounds (about 24 meatballs) and place on a baking sheet or plate. Wetting your hands slightly helps form smooth balls.

4. Cook meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. When oil shimmers, add meatballs in a single layer (work in batches if needed). Cook without crowding for 2–3 minutes on the first side until browned, then gently roll to brown other sides, cooking another 4–5 minutes total until internal temperature reaches 160°F (71°C). Reduce heat if browning too quickly. Transfer cooked meatballs to a paper towel–lined plate to drain.

5. Finish and rest

If desired, place browned meatballs in a 350°F (175°C) oven for 5–7 minutes to finish through evenly. Keep warm while you prepare the aioli. Squeeze a little lime over the finished meatballs before serving.

6. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon finely minced chipotle in adobo and 1/2 teaspoon adobo sauce (add more to taste for heat). Add 1 tablespoon fresh lime juice, 1/2 grated garlic clove, 1/2 teaspoon honey, 1/4 teaspoon smoked paprika (optional), 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust salt, lime, or chipotle level. Chill for at least 10 minutes to let flavors meld.

7. Transfer meatballs to a serving platter. Spoon chipotle aioli into a small bowl for dipping. Garnish meatballs with remaining chopped cilantro and sliced scallions. Serve with lime wedges and toothpicks for easy picking.