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Posted By elizabeth On June 14, 2009 @ 12:55 am In Weekly Recipes | No Comments
¼ cup soy milk
¼ cup fine dry bread crumbs
¾ pound ground chicken
¾ pund ground veal
1 large egg, lightly beaten
½ cup canned sliced water chestnuts, rinsed, drained, and finelly chopped
½ teaspoon salt
½ cup chopped fresh cilantro plus
¼ cup 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
Put oven rack in middle position and preheat oven to 500°F.
Pour soy 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.
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 suce.
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URL to article: http://www.gourmetkoshercooking.com/2009/06/asian-meatballs/
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