Active Time

　　20 min

　　Total Time

　　35 min

　　Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

　　

Ingredients

Makes 4 (main course) servings

　　1/4 cup whole milk

　　1/4 cup fine dry bread crumbs

　　3/4 pound ground pork

　　3/4 pound ground veal

　　1 large egg, lightly beaten

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

　　1/2 teaspoon salt

　　1/2 cup chopped fresh cilantro plus 1/4 cup sprigs

　　1/4 cup fresh cilantro sprigs

　　5 tablespoons soy sauce

　　4 teaspoons Asian sesame oil

　　2 tablespoons fresh lime juice

　　2 tablespoons water

　　2 teaspoons sugar

　　Accompaniment: steamed white rice

　　

Step 1

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 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.

　　

Step 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.

　　

Step 4

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

　　

Step 5

Serve meatballs with remaining sauce.