Asian Meatballs ✔+

From: TipNut

• 1/4 cup milk 

• 1/4 cup fine dry bread crumbs  (I used Panko)

• 1-1/2 pounds ground turkey

• 1 large egg, lightly beaten

• 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped

• 1 Tablespoon finely minced ginger root

• 1/2 teaspoon salt 

• 1/2 cup chopped fresh cilantro

• 1/4 cup sprigs cilantro

• 5 tablespoons soy sauce

• 4 teaspoons Asian sesame oil

• 2 tablespoons fresh lime juice 

• 2 tablespoons water

• 2 teaspoons sugar

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 turkey, egg, water chestnuts, salt, chopped cilantro, minced ginger, 1 tablespoon soy sauce, and 2 teaspoons sesame 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, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes. (I had to use two 9×13 dishes to fit all the meatballs).

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 with rice and remaining sauce.