Asian Meatballs with Spicy Lime Dipping Sauce

Recipe courtesy of Mrs.cbcg

Makes 24 Meatballs

4 scallions, green and white parts, coarsely chopped (I substituted about ½
cup finely chopped yellow onion)
One 2-inch piece of fresh ginger, peeled and grated or finely chopped
¼ red bell pepper, coarsely chopped
1 Serrano or jalapeno chili pepper, seeded and finely chopped
2 garlic cloves, crushed
3 tbsp plus 1/3 cup dark soy sauce, such as tamari
2 to 3 tbsp cilantro leaves (I left these out)
Zest and juice of 2 limes
1 lb ground sirloin (I have also used 1 lb ground turkey)
3 to 4 tbsp vegetable oil
1 tsp dark sesame oil
1 tbsp honey

1. In the bowl of a food processor, combine the scallions, half of the
ginger, the bell pepper, half of the chili pepper, the garlic, 3 tbsp of
soy sauce, 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 chili 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 too salty, add another drizzle of honey.

4. Place finished meatballs on a serving platter, with toothpicks on the
side.  Serve with the spicy lime dipping sauce.