Another recipe sent my way by my friend Sandra – these took a bit of prep but can easily be made ahead of time and cooked at dinner time. Alternatively, the original recipe (found at Once Upon A Chef) says they can be baked ahead of time and even frozen before being thawed and re-heated. Sandra calls these “flavour bombs” and I can see why – everyone loved them! Enjoy.
Meatball Ingredients:
2 large eggs
3 T. fish sauce
2 cloves garlic, minced
1 T. grated fresh ginger
1/4 t. crushed red pepper flakes
3 green onions, finely chopped (plus more for serving)
zest from 2 limes
3 T. chopped fresh cilantro (plus more for serving)
3 T. chopped fresh mint (plus more for serving)
3/4 lb. ground beef
3/4 lb. ground pork
1 c. panko
1/2 c. chopped unsalted peanuts – for serving*
Sauce Ingredients:
2 T. Asian chili sauce*
1/4 c. soy sauce
2 T. fish sauce
1/4 c. lime juice (from 2 limes)
1/4 c. sugar
In a large bowl, whisk together eggs, fish sauce, garlic, ginger, red pepper flakes, green onions, lime zest, cilantro and mint. Then add the beef, pork and panko.
Using your hands, mix until combined. Roll into balls (about the size of golf balls) and arrange on a baking sheet.
Bake at 400F for approximately 25 minutes, flipping at the half-way point.
Meanwhile, make the sauce by whisking together all the ingredients – ensuring sugar is dissolved. Taste and add more chili sauce if desired.
Serve meatballs over rice, drizzled with chili sauce and sprinkled with extra green onions, cilantro, mint and peanuts.
*I made this one peanut-free – and it was just fine.
*I forgot to buy chili sauce so I made my own with some plum sauce, a bit of hot sauce and some garlic.