Asian Meatballs With Sesame Lime Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe comes from the May 2007 issue of Gourmet magazine. This is a quick, delicious meal. Something different from the normal weeknight routine. Hope you enjoy it! Serve over steamed white rice. (One reviewer said that they substituted ground beef for the pork/veal and it turned out great that way too.) Ingredients:
1/4 cup whole milk |
1/4 cup fine dry breadcrumb |
3/4 lb ground pork |
3/4 lb ground veal |
1 large egg, lightly beaten |
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped |
1/2 teaspoon salt |
1/2 cup chopped fresh cilantro, plus |
1/4 cup fresh cilantro stem |
5 tablespoons soy sauce |
4 teaspoons sesame oil |
2 tablespoons fresh lime juice |
2 tablespoons water |
2 teaspoons sugar |
Directions:
1. Put oven rack in middle position and preheat oven to 500°F.
2. Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
3. Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
4. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
5. Serve meatballs with remaining sauce.
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