Asian Meatballs with Sesame Lime Dipping Sauce

Prep Methods/Techniques
Cuisine
Course
Servings 4
Ingredients
  • 1/4 cup whole milk
  • 1/4 cup fine dry bread crumbs
  • 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 tsp salt
  • 1/2 cup fresh cilantro (chopped, plus ¼ cup sprigs)
  • 5 tbsp soy sauce
  • 4 tsp Asian sesame oil
  • 2 tbsp lime juice (freshly squeezed)
  • 2 tbsp water
  • 2 tsp sugar
  • Steamed white rice (for serving)
Method

  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 ½ 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.
    Serve meatballs with remaining sauce.