Asian Meatballs With Sesame Lime Dipping Sauce

Total Time
Prep 20 mins
Cook 20 mins

This recipe comes from the May 2007 issue of Gourmet magazine. This is a quick, delicious meal. Something different from the normal weeknight routine. Hope you enjoy it! Serve over steamed white rice. (One reviewer said that they substituted ground beef for the pork/veal and it turned out great that way too.)

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 500°F.
  2. 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.
  3. Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
  4. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
  5. Serve meatballs with remaining sauce.


Most Helpful

Great meatballs, great sauce, loved the crunch of the water chestnuts in it. I only had one pound of ground turkey, so that is what I used, and it worked well. I also used nonfat milk and only a quarter of the sesame oil/sugar for our tastes. Served these with rice and Chinese broccoli, with some of the sauce over them too, and it was a yummy meal (though I wouldn't call it a weeknight meal since the making of the meatballs does take a bit of time).

Maito May 05, 2014

I thought the taste and texture of the meatballs were very good. But the sauce was too skimpy and kind of blah for me. I'm searching for a lime/soy/sesame sauce that works better. But again, I thought the meatballs were yummy.

Cathi50 December 08, 2007

I make this a few times a year now, everyone loves it.

JanK #2 October 06, 2007

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