This recipe is adapted from Gourmet Magazine. The dipping sauce is very flavorful. You might want to go lighter on the lime juice if serving timid taste buds.
Author: Sarah Hatfield
Recipe type: Main
Cuisine: Asian
Serves: 4 servings
Ingredients
¼ cup unsweetened dairy-free milk beverage
¼ cup dairy-free panko-style breadcrumbs (gluten-free, if needed)
½ cup canned water chestnuts, drained, rinsed, and finely chopped
½ cup chopped fresh cilantro + ¼ cup cilantro sprigs, divided
1 tablespoon + ¼ cup soy sauce or gluten-free tamari, divided
1 large egg, lightly beaten (see egg-free note above)
4 teaspoons sesame oil, divided
½ teaspoon salt
2 tablespoons lime juice
2 tablespoons water
2 teaspoons sugar
3 cups cooked white or brown rice, for serving as a meal (optional)
4 to 6 cups green salad, for serving as a meal (optional)
Instructions
Position an oven rack in the center of your oven, and preheat the oven to 500°F. Grease a 9x13-inch glass baking dish.
Put the bread crumbs in a large bowl, add the milk beverage, and stir until the liquid is absorbed. Add the ground meat, water chestnuts, ½ cup chopped cilantro, 1 tablespoon soy sauce, egg, and 2 teaspoons sesame oil. Mix the ingredients with your hands until well combined.
Shape 3 tablespoons of the meat mixture into a ball and place it in the prepared baking dish. (I used a 1½-inch scoop for this step.) Repeat with the remaining mixture, placing the meatballs about ½-inch apart in the baking dish.
Baker for 15 minutes, or until cooked through.
In a small bowl, whisk together the remaining ¼ cup soy sauce, lime juice, water, remaining 2 teaspoons sesame oil, and sugar until the sugar is dissolved.
Transfer the meatballs to a serving dish. Drizzle the meatballs with 1 tablespoon of the sauce and sprinkle with the ¼ cup cilantro sprigs.
Serve the meatballs with the remaining sauce, rice, and side salad, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-asian-meatballs