Asian Meatballs with Sesame Lime Dipping Sauce

• Meat

  • 3/4 lb Ground pork
  • 3/4 lb Veal, ground

• Produce

  • 1 2 cup chopped fresh cilantro plus 1/4 cup sprigs, fresh
  • 1/4 cup Cilantro, fresh sprigs

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Water chestnuts, canned

• Condiments

  • 2 tbsp Lime juice, fresh
  • 5 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 4 tsp Sesame oil, Asian

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, fine dry

• Dairy

  • 1/4 cup Whole milk

• Liquids

  • 2 tbsp Water

Found on epicurious.com

Description

Ingredients

• 1/4 cup whole milk
• 1/4 cup fine dry bread crumbs
• 3/4 pound ground pork
• 3/4 pound 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 sprigs
• 1/4 cup fresh cilantro sprigs
• 5 tablespoons soy sauce
• 4 teaspoons Asian sesame oil
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 2 teaspoons sugar
• Accompaniment: steamed white rice

Directions

• Preparation Put oven rack in middle position and preheat oven to 500°F. 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. Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons 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 remaining sauce.

Nutrition