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
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
- Preheat oven to 500*.
- 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.
- 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.
- Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
- Serve meatballs with rice and remaining sauce.
SESAME LIME DIPPING SAUCE
from Gourmet Special Edition, All-Time Best Recipes