ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE (pork and veal, for six)

   

¼ cup whole milk

¼ cup fine, dry breadcrumbs

¾ pound ground pork

¾ pound ground veal

1 large egg, lightly beaten

½ cup canned, sliced water chestnuts, rinsed, drained and finely chopped

salt

½ cup chopped cilantro, plus ¼  cup sprigs

5 tablespoons soy sauce, divided

4 teaspoons Asian sesame oil, divided

2 tablespoons fresh lime juice

2 teaspoons sugar

Hong you or another chile oil or hot sauce, to taste (optional)

white rice, for serving


 

  1. Preheat oven to 500*.
  1. Pour milk over breadcrumbs in a large bowl and stir until liquid is absorbed. Add ground meats, egg, water chestnuts, ½ teaspoon salt, chopped cilantro, 1 tablespoon soy sauce and 2 teaspoons sesame oil and mix with your hands until combined well.  Shape 3 tablespoons meat mixture into a ball and transfer to a 13” by 9” baking dish.  Make more meatballs with remaining mixture arranging meatballs about ½ inch apart in the baking dish.  Bake until cooked through, about 20 to 25 minutes.
  1. Meanwhile, stir together lime juice, 2 tablespoons water, sugar, remaining 4 tablespoons soy sauce and remaining 2 teaspoons sesame oil in a bowl until sugar is dissolved.
  1. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
  1. Serve meatballs with rice and remaining sauce.

SESAME LIME DIPPING SAUCE

from Gourmet Special Edition, All-Time Best Recipes

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