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Asian Meatballs With Spicy Lime Dipping Sauce

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“This is a Rachael Ray recipe. I 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.”
READY IN:
15mins
SERVES:
24
YIELD:
24 meatballs
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. 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. 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.
  4. Note: I've made these without the bell pepper, chile and cilantro and they are still flavorful and delicious.

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