Ingredients
- 4 Scallions, green and white parts, coarsely chopped
- One 2-inch piece of Fresh Ginger, peeled and grated, finely chopped
- 1/4 Red Bell Pepper, coarsely chopped
- 1 Serrano or Jalepeno Chile Pepper, seeded and finely chopped
- 2 Cloves Garlic, crushed
- 3 Tbsp Plus 1/3 Cup Dark Soy Sauce, such as Tamari
- 2 to 3 Tbsp Cilantro Leaves (a handful)
- Zest and Juice of 2 Limes
- 1 Lb. Ground Sirloin
- 3 to 4 Tbsp Vegetable Oil
- 1 tsp Dark Sesame Oil
- 1 Tbsp Honey
Preparation
Step 1
In the bowl of a food processor, combine the scallions, half of the ginger, bell pepper, half of the chile pepper, garlic, 3 Tbsp Soy sauce, cilantro and lime zest. Pulse for 30 seconds, scrape down the sides of the bowl and process for 1 more minute, until finely ground. Add the meat and process until well combined, about 30 seconds. Roll the meat into 24 balls the size of walnuts. Preheat a large non-stick skillet over medium heat and add the vegetable oil. Add the meatballs and don’t move them until they are brown on one 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, 1/3 cup of soy sauce, limejuice, sesame oil, honey and a splash of water. 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 Spicy Lime Dipping Sauce.