It might be a lot like yours (or not at all)

those Asian Meatballs…

In Apartment Cooking on October 29, 2007 at 3:18 pm

Asian Meatballs w/ Spicy Lime Dipping Sauce

and now we have these adorable, trying-to-be-round, meatballs…these are the meatballs i intended to make for my party but ran out of time to make. so i had to make them last night and take a pic because i had 2.5lbs of ground sirloin and a burning desire to try this recipe.

so what i did was, i made the meatballs and the dipping sauce…dipped a few, was pleased, then turned it into a dinner. to do this…i simply cooked some egg noodles, flipped em with some butter, then added the Spicy Dipping Sauce, and let it soak into the noodles. added some Parmesan and the meatballs and now i had a really delicious dinner! i still have ground sirloin leftover so i’ll be doing something with it tonight…

the recipe, thanks Rachel Ray!

Asian Meatballs w/ Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped
One 2-inch piece of fresh ginger, peeled and grated or finely chopped
1/4 red bell pepper, coarsely chopped
1 serrano or jalapeño chile pepper, seeded and finely chopped
2 garlic cloves, crushed
3 tablespoons plus 1/3 cup dark soy sauce, such as tamari
2 to 3 tablespoons cilantro leaves(a handful)
Zest and juice of 2 limes
1 pound ground sirloin
3 to 4 tablespoons vegetable oi

1 teaspoon dark sesame oil
1 tablespoon honey

Directions:

1. 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.

2. 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.

3. 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.

4. Place the finished meatballs on a serving platter, with toothpicks
on the side. Serve with the spicy lime dipping sauce.

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  1. These sound pretty tasty! Bookmarked to try.

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