These are not your grandmother’s meatballs.

¼ cup soy milk
¼ cup fine dry bread crumbs
¾ pound ground chicken
¾ pound ground veal
1 large egg, lightly beaten
½ cup canned sliced water chestnuts, rinsed, drained and finely chopped
½ teaspoon salt
½ cup chopped fresh cilantro plus
¼ cup sprigs
5 tablespoons soy sauce
4 teaspoons Asian sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar

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

Pour soy 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 ½ inch apart in baking dish bake until cooked through, about 15 minutes.

Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons 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 cilantro sprigs.

Serve meatballs with remaining sauce.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!