Cilantro Meatballs
While in Brussels, I attended a summer potluck in the park. Someone brought the most fabulous lamb meatballs, little bites of spiced meat, neatly packed in a Tupperware. Last week a friendly potluck invitation from the neighbors prompted memories of that picnic afternoon, and a little digging unearthed an equally memorable meatball recipe. Recipe adapted from How to Cook Everything and Epicurious.
Cilantro Meatballs with Lime Dipping Sauce
1/4 cup milk
1/4 cup bread crumbs
1 pound ground beef
1 egg, beaten
1/2 cup canned sliced water chestnuts, finely chopped
1 teaspoon salt
1/2 cup chopped fresh cilantro
1 Tablespoon soy sauce
2 teaspoons sesame oil
Lime Dipping Sauce
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
4 Tablespoon soy sauce
2 teaspoon oil
Stir milk and bread crumbs until liquid absorbed. Add ground beef, egg, water chestnuts, salt, cilantro, 1 Tablespoon soy sauce, and 2 teaspoons oil. Mix with your hands to combine well. Shape into 1-inch meatballs, pressing no more than necessary. Cook meatballs one of two ways: put on lightly greased baking sheet and bake in 350F oven for 8 eight minutes; or saute in oil in a pan for about 8 minutes, turning every couple of minutes.
For sauce, mix together lime juice, water, sugar, soy sauce, and oil in a bowl until sugar is dissolved. Drizzle over meatballs.
Serve over white rice.
