Ingredients for Asian Meatballs with Sesame Lime Dipping Sauce

• 60 ml de leche entera

• 60ml fine dry bread crumbs

• 350g pork mince

• 350g ground veal

• 1 huevo grande, ligeramente batido

• 120ml canned sliced water chestnuts, rinsed, drained, and finely chopped

• 1/2 cucharaditas de sal

• 1/2 cup chopped fresh coriander plus 1/4 cup sprigs

• 1/4 cup fresh coriander sprigs

• 80ml soy sauce

• 20ml Asian sesame oil

• 2 cucharadas de jugo de lima fresco

• 2 cucharadas de agua

• 2 cucharaditas de azúcar

• Accompaniment: steamed white rice

Put oven rack in middle position and preheat oven to 260°C.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add mince, egg, water chestnuts, salt, chopped coriander, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 45ml 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 60ml 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 coriander sprigs.

Serve meatballs with remaining sauce.

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