Asian Meatballs With Spicy Lime Dipping Sauce
- 4 scallions, coarsely chopped (green and white parts)
- fresh ginger (2-inch piece peeled and grated or finely chopped)
- 14 red bell pepper, coarsely chopped
- 1 serrano peppers or 1 jalapepano chili pepper, seeded and finely chopped
- 2 garlic cloves, crushed
- 3 tablespoons dark soy sauce, such as tamari
- 13 cup dark soy sauce, such as tamari
- 2 -3 tablespoons cilantro leaves
- 2 limes (zest and juice of 2 limes)
- 1 lb ground sirloin
- 3 -4 tablespoons vegetable oil
- 1 teaspoon dark sesame oil
- 1 tablespoon honey
- In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest.
- Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground.
- Add the meat and process until well combined, about 30 seconds more.
- Roll the meat into 24 balls the size of walnuts.
- Preheat a large nonstick skillet over medium heat and add the vegetable oil.
- Add the meatballs and don't move them until they are brown on 1 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, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water.
- Taste and adjust the seasoning; 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 the spicy lime dipping sauce.
- Note: I've made these without the bell pepper, chile and cilantro and they are still flavorful and delicious.
scallions, fresh ginger, red bell pepper, serrano peppers, garlic, soy sauce, soy sauce, cilantro, ground sirloin, dark sesame oil, honey
Taken from www.food.com/recipe/asian-meatballs-with-spicy-lime-dipping-sauce-344441 (may not work)