Glazed Chile-Garlic Meatballs
Recipe by Ifrah F. Ahmed | Total time: 45 minutes These tender and juicy meatballs come together quickly for a simple and satisfying weeknight meal. Cilantro gives the meatballs a bright lift, while a chile-garlic sauce glaze offers sweet-salty heat. You can assemble these meatballs ahead of time and freeze them until they’re ready to be cooked and eaten, or bake them off the same day and serve with rice and a refreshing cucumber salad, sautéed green beans or another vegetable side. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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