Meatballs with Coriander


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a golfer who has lost his ball


  • 1 bunch coriander (cilantro)
  • 1 lemongrass stem
  • 2 French shallots


Finely chop the coriander and lemongrass. Peel and finely chop the French shallots and garlic clove. Crush the biscottes to crumbs. Combine the minced beef with the eggs, then add all the other ingredients, season. Roll the meatballs in the palm of your hands to the size of a large ball (approx 3 cm/1¼ inch diameter). Cook the meatballs over high heat according to how you like your meat cooked.