Vietnamese-Style Meatballs with Chili Sauce
 My husband calls these Vietnamese-style meatballs “flavor bombs.” Serve them over rice for a quick weeknight dinner. Ingredients For the Meatballs 2 large eggs 3 tablespoons fish sauce 2 cloves garlic, minced 1 tablespoon finely grated fresh ginger (see note) 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 ½ cup chopped unsalted peanuts, for serving 2 large eggs 3 tablespoons fish sauce 2 cloves garlic, minced 1 tablespoon finely grated fresh ginger (see note) 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 ½ cup chopped unsalted peanuts, for serving For the Sauce 2 tablespoons Asian chili sauce, such as Sambal Oelek, or Asian chili garlic sauce (available in Asian aisle of most supermarkets) ¼ cup soy sauce 2 tablespoons fish sauce ¼ cup lime juice, from 2 to 3 limes ¼ cup sugar 2 tablespoons Asian chili sauce, such as Sambal Oelek, or Asian chili garlic sauce (available in Asian aisle of most supermarkets) ¼ cup soy sauce 2 tablespoons fish sauce ¼ cup lime juice, from 2 to 3 limes ¼ cup sugar Instructions Preheat the oven to 400°F and set an oven rack in the 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 a bit sticky; 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. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release.) Meanwhile 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 drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. (Be judicious with the sauce; it's very strong in flavor.) Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave. Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave. Preheat the oven to 400°F and set an oven rack in the 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 a bit sticky; 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. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release.) Meanwhile 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 drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. (Be judicious with the sauce; it's very strong in flavor.) Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave. Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave. Nutrition Information Powered by Per serving (6 servings) Calories: 488 Fat: 29 g Saturated fat: 9 g Carbohydrates: 27 g Sugar: 11 g Fiber: 2 g Protein: 30 g Sodium: 2046 mg Cholesterol: 141 mg Per serving (6 servings) Calories: 488 Fat: 29 g Saturated fat: 9 g Carbohydrates: 27 g Sugar: 11 g Fiber: 2 g Protein: 30 g Sodium: 2046 mg Cholesterol: 141 mg