Vietnamese-Style Meatballs
Ingredients for the Meatballs
2 large eggs
3 tablespoons fish sauce
2 cloves garlic, minced
1 tablespoon finely grated fresh ginger
¼ teaspoon crushed red pepper flakes
3 scallions, finely chopped (about ¼ cup), plus a few more for serving
2 teaspoons lime zest, from 2 limes
3 tablespoons chopped fresh cilantro leaves, plus more for serving
3 tablespoons chopped fresh mint, plus more for serving
¾ lb 85% lean ground beef
¾ lb ground pork
1 cup panko breadcrumbs
½ cup chopped unsalted peanuts, for garnish
Ingredients for the Sauce
¼ cup soy sauce
2 tablespoons fish sauce
¼ cup lime juice, from 2 to 3 limes
3 tablespoons sugar
2 tablespoons Asian Chili Sauce, such as Sambal Oelek
Instructions
Preheat oven to 400°F and set an oven rack in middle position.
In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be sticky, so dampen your hands every so often while rolling the meatballs if necessary. Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through.
Make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired.
Serve the meatballs over rice, drizzled with the sauce and sprinkled with scallions, cilantro, mint, and chopped peanuts.
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