Chef Nicole: Thai Meatballs with Dipping Sauce

I made these Thai Meatballs with Dipping Sauce last week for my family and they were devoured in record time. Served in a lettuce leaf or over rice, they are big on flavor, but are not overly adventurous for little palates. These are perfect for busy families as the prep time is minimal. Try them in your house, and let us know what you think. 

Thai Meatballs with Dipping Sauce

FOR MEATBALLS:

1 lb. ground pork

1 lb. ground turkey

3 finely chopped scallions

1/4 C. chopped cilantro

3 cubes each- frozen garlic and frozen ginger

3 Tbs. fish sauce (nap pla)

3 Tbs. vegetable oil

FOR SAUCE:

1/4 C. fresh lime juice

1/4 C. rice wine vinegar

2 Tbs. soy sauce

2 Tbs. fish sauce

3 Tbs. each- chopped cilantro and mint

1 grated carrot

1/2 peeled, grated cucumber

2 Tbs. sweet chili sauce

1 Tbs. brown sugar 

1 head butter lettuce, leaves carefully removed

1/4 C. dry roasted peanuts

Preheat oven to 375. Combine all ingredients -except vegetable oil- in a bowl, hands work best. Heat oil in a large nonstick pan on medium high heat. While oil heats, roll meat into balls, about 2" wide. When oil shimmers, add meatballs and cook 2 minutes per side or until meatballs are golden brown. Remove from pan and add to a casserole pan. Cover with foil and finish cooking in the oven for 20 minutes.

While meatballs cook, assemble sauce by combining all sauce ingredients in a bowl and set aside.

Assemble meatballs by placing 1 meatball in a lettuce leaf, spoon sauce and a few peanuts before eating.