Served with Chili sauce and Jasmine Rice.
FOR THE MEATBALLS
- 2 large eggs
- 3 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes
- 3 scallions, finely chopped (about 1/4 cup), plus a few more for serving
- 2 teaspoons lime zest
- 3 tablespoons chopped fresh cilantro leaves, plus more for serving
- 3 tablespoons chopped fresh mint, plus more for serving
- 1 1/2 pounds 85% lean ground beef (or any other ground meat of your choice)
- 1 cup Panko bread crumbs
FOR THE SAUCE
- 2 tablespoons of your favorite Asian chili sauce – I used Sriracha sauce
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1/4 cup lime juice
- 1/4 cup sugar
- Preheat the oven to 400°F.
- 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 meat and panko bread crumbs. Using your hands, mix until well combined. Refrigerate for half and hour. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. Bake for 25 minutes, flipping the meatballs to the other side, halfway through the cooking time, until the they are browned and cooked through.
- Meanwhile make the sauce by whisking all of the ingredients together in a medium bowl. Taste and add more chili sauce if desired.
- Serve the meatballs, over jasmine rice, drizzled with the sauce and sprinkled with scallions, cilantro and mint.
- The meatballs can be made ahead of time and frozen for up to two months.