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Asian Meatballs with Sesame-Lime Dipping Sauce


Nice addition to a Vegetable Stir-Fry and Rice dinner! The sauce is very good! Something different instead of just chicken or beef! The meatballs have a very good flavor and you can freeze the leftover cooked meatballs for another dinner!

Recipe from Gourmet Magazine, All-Time Best Recipes, 2015

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  • For the meatballs:
  • 1/4 cup whole milk
  • 1/4 cup fine dry breadcrumbs
  • 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 t salt
  • 1/2 cup chopped fresh cilantro
  • 1 T soy sauce
  • 2 t Asian sesame oil
  • For the sauce:
  • 2 T fresh lime juice
  • 2 T water
  • 2 t sugar
  • 4 T soy sauce
  • 2 t Asian sesame oil
  • 2 T fresh lime juice
  • 2 t sugar
  • Steamed white rice



Step 1

Preheat oven to 500 degrees.

Pour mil over breadcrumbs in a large bowl and stir until liquid is absorbed. Add ground meats, egg, water chestnuts, 1/2 t salt, chopped cilantro, 1 T soy sauce and 2 t sesame oil and mix with your hands until combined well.

Shape into balls and transfer to a 13x9 baking dish. Arrange meatballs 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.

For the sauce:
Mix together all of the ingredients until the sugar is dissolved.

Transfer the meatballs to a serving dish. Stir the sauce, then drizzle meatballs with 1 T of the sauce and serve with remaining sauce on the side.


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