Asian Meatballs With Spicy Lime Dipping Sauce Food

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
• Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
• Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
• Serve meatballs with remaining sauce.

SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE

Steps:

• In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
• Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
• While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
• Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

SWEET AND SPICY ASIAN MEATBALLS

Steps:

• In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW

Steps:

• Preheat the oven to 350 degrees.
• 1. Spray a 9x13" glass baking dish.
• 2. Mix together all meatball ingredients.
• 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
• 4. Bake for 30 minutes, until cooked through.
• Asian Dipping Sauce:.
• 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
• 2. Turn off heat and continue to stir and remove from heat.
• 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
• 4. Sprinkle a few sesame seeds on top if you desire.
• 5. This sauce will keep in your refrigerator for a couple weeks.
• Warm Asian Slaw:.
• 1. Saute the broccoli slaw with the butter for about 1 minute.
• 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
• Serve the meatballs tossed in the sauce over the warm slaw.

SPICY LIME DIPPING SAUCE

Steps:

• In a small bowl mix water and brown sugar. Heat in microwave for 30 seconds. Stir.
• Stir in soy sauce, lime juice and chili. Let sit for 20 minutes to allow flavours to blend.

THAI MEATBALLS WITH SPICY DIPPING SAUCE

Steps:

• Heat oil in fryer or medium saucepan over medium heat.
• For Meatballs: With a light hand, combine pork, egg, cilantro, lemon grass, jalapeños, cornstarch, soy sauce, garlic, sugar and salt in medium bowl. Roll into 3/4-inch meatballs. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels.
• For Spicy Dipping Sauce: Combine vinegar, soy sauce, jalapeños, green onion and sugar in small bowl.
• Serve warm meatballs with wooden picks and Spicy Dipping Sauce.
• For Baked Meatballs: Preheat oven to 350°F Place meatballs on greased, rimmed baking sheet. Bake for 20 minutes or until lightly browned and no longer pink in center.

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
• Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
• Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
• Serve meatballs with remaining sauce.