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milk breadcrumb ground pork ground veal egg water chestnuts salt fresh cilantro cilantro stem soy sauce sesame oil lime juice water sugar
Viewed: 20 - Published at: 8 years agoIngredients
- 1/4 cup whole milk
- 1/4 cup fine dry breadcrumb
- 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 teaspoon salt
- 1/2 cup chopped fresh cilantro, plus
- 1/4 cup fresh cilantro stem
- 5 tablespoons soy sauce
- 4 teaspoons sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 teaspoons sugar
Method
- 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.
