Ginger Garlic Meatballs


I have to say I am a big sucker for comfort zones, the small little spots of absolute security and happiness for every section of my life. We all have it, we all love it…..

That favorite dress, the one that always makes us look stunning…

That special friend, the one who always makes us feel better…

Those delicious cookies, the one’s that comes out of the oven perfect every time….

The guest, the one’s who always loves you as a host….

The boss, the one who always appreciates you….

And the list goes on and on… Yes we all have our little comfort zones, little things, special peoples, who make us feel warm, secure and appreciated.

Meatballs are my comfort-zone in the kitchen, any time, any occasion they are always welcomed and enjoyed. This recipe for my Ginger Garlic Meatballs is the recipe I used most when making meatballs. These meatballs are delicious, juicy and really easy to make. They taste great as appetizers and make base for many delicious creations.


I don’t use any egg or bread in this recipe. The key here is to knead the ground meat with all the ingredients and let it sit for minimum 30 minutes or overnight to bring all the flavors together. You can use this recipe with any meat of your choice and also play around with peppers to get the heat as per your liking. Also if you want you can add mashed peas, carrots or other vegetables in the ground meat mixture, this is a great way to add veggies to your kids meal and trust me they love it.

So lets raise a toast to Comfort Zones, cherish them!! Enjoy!!

Ginger Garlic Meatballs


  • Chicken ground - 1 Lb, you can use ground breast meat, ground thigh meat or a combination of both.
  • Ginger - 1 tsp, minced.
  • Garlic - 1 tsp, minced.
  • Onion - 2 Tbsp, grated.
  • Cilantro - 1/4 cup, finely chopped.
  • Cayenne pepper - 1/2 tsp.
  • Cumin powder - 1 tsp.
  • Lime juice - 2 Tbsp.
  • Salt & Pepper as per taste.
  • Oil - 1 Tbsp + little more for frying the meatballs.


  1. In a large bowl add the chicken mince along with all the other ingredients. Knead everything well as if you are kneading the dough, this will help in through mixing of everything and binding the meatballs without use of any egg or bread.
  2. Cover the mixture and let it sit in the refrigerator for minimum 30 minutes or over night to bring all the flavors together.
  3. Once ready to make the meatballs, lightly oil the hands and make meatballs according to your choice of size. I make around 20-22 meatballs from 1 Lb of mixture.
  4. To fry the meatballs, in a large frying pan or skillet, preferably non-stick, add about 1 Tbsp of oil or you can use cooking spray, add the meatballs to the pan and fry them on a medium heat. Once they start to get brown on the surface cover the skillet and let them cook for 4-5 minutes to make sure they are cooked all the way inside. Make sure the skillet is large enough to get them brown easily or do in batches.
  5. Remove the lid higher the flame and dry out any moisture from the meatballs. Take them out on paper towel to remove any excess oil, Serve warm.

Comments on this entry are closed.

  • Theresa P. February 24, 2013, 9:42 pm

    just found your site. This recipe sounds pretty good! My son LOVES chicken. thats

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