Ingredients
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4
-
-
1/4
-
1
-
2
-
3
-
1/3
-
2 - 3
-
2
-
1
-
3 - 4
-
1
-
1
-
-
Directions
Asian Meatballs With Spicy Lime Dipping Sauce, This is a Rachael Ray recipe use what I have on had and leave out the food processor step She also cooks the meatballs in oil while I bake them at 350 for 20 minutes I’m posting the recipe as she did I served mine on a bead of sesame noodles (recipes are on zaar) with dipping sauce on the side This was so good , This is a Rachael Ray recipe use what I have on had and leave out the food processor step She also cooks the meatballs in oil while I bake them at 350 for 20 minutes I’m posting the recipe as she did I served mine on a bead of sesame noodles (recipes are on zaar) with dipping sauce on the side This was so good
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Steps
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1
Done
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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. |
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2
Done
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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. |
|
3
Done
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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. |
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4
Done
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Note: I've Made These Without the Bell Pepper, Chile and Cilantro and They Are Still Flavorful and Delicious. |
