Best 4 Asian Meatballs With Spicy Lime Dipping Sauce Recipes

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• 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.

SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE

Steps:

• In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
• Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
• While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
• Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• 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.

ASIAN MEATBALLS WITH SPICY LIME DIPPING SAUCE

Steps:

• In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Add the meat and process until well combined, about 30 seconds more. Roll the meat into 24 balls the size of walnuts.
• Preheat a large nonstick skillet over medium heat and add the vegetable oil. Add the meatballs and don't move them until they are brown on 1 side, about 2 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 2 to 3 minutes more.
• While the meatballs cook, make the dipping sauce. In a bowl, combine the remaining ginger and chile pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey. Place the finished meatballs on a serving platter, with toothpicks on the side. Serve with the spicy lime dipping sauce.
• Note: I've made these without the bell pepper, chile and cilantro and they are still flavorful and delicious.