If you are looking for a healthy alternative to beef … this is IT and it’s out of this world delicious! I found this recipe on Epicurious.com and substituted the veal and pork for 98% lean ground turkey and served on rice noodles. It’s no secret that I’m a huge fan of Asian flavors … Enjoy!
- 1/4 cup whole milk
- 1/4 cup fine dry bread crumbs
- 3/4 pound ground pork
- 3/4 pound ground veal
- 1 large egg, lightly beaten
- 1 tablespoon freshly grated ginger root
- 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
- 5 tablespoons soy sauce
- 4 teaspoons Asian sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 teaspoons sugar
Directions:
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, grated ginger root, 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 over rice noodles.
Slightly Adapted from: Epicurious.com
Pasta Princess and More 