Kroeung-Inspired Beef Meatballs with Black Pepper and Fresh Herbs

Mince the shallot, garlic, and ginger together on a cutting board until very fine. Alternatively, use a mortar and pestle, pounding to a rough paste. Work the ingredients together for 2-3 minutes until fragrant and pasty.

Transfer to a small bowl and stir in the ground turmeric until evenly distributed. Set aside.

In a large bowl, combine the ground beef, egg, breadcrumbs, 1.5 tsp black pepper, salt, and 1/4 cup cilantro. Add the kroeung paste (about 2 tbsp) and mix gently with your hands until just combined — do not overwork or the meatballs will be dense.

Using wet hands, roll the mixture into 16 equal balls (about 35g each). Place on a parchment-lined plate and refrigerate for 10 minutes to firm up.

Preheat the oven to 200°C (390°F). Heat coconut oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear the meatballs in batches, turning every 90 seconds, until golden-brown on all sides, about 5 minutes total. Transfer the skillet to the oven.

Bake at 200°C for 10-12 minutes until the meatballs reach an internal temperature of 71°C (160°F) throughout. Remove and let rest 2 minutes.

While the meatballs rest, combine soy sauce, honey, and lime juice in a small saucepan over medium heat. Whisk together and bring to a gentle boil, then reduce to a simmer for 2-3 minutes until slightly thickened and glossy.

Pour the glaze over the meatballs in the skillet and toss gently to coat. Arrange on a serving platter.

Scatter the remaining fresh cilantro over the top, grind a little extra black pepper, and serve with lime wedges on the side. Suggest steamed white rice alongside.