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• 3 tbsp. fresh lime juice
In a large bowl, combine pork, peanuts, breadcrumbs, egg, cilantro, green onions, carrots, 1 tablespoon soy sauce, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix quickly with your hands to incorporate.
Using about 1 rounded tablespoon of meat mixture for each, roll 45 small meatballs, lining them up on a baking sheet with a little room between them. Bake until the tops turn golden, about 15 minutes.
Pour the whole tomatoes and their juices into a food processor and process until smooth.
In wide-bottomed nonreactive skillet, heat canola oil over medium-high heat. Add ginger and cook until fragrant, about 2 minutes. Add tomatoes, 3/4 cup water, brown sugar, chili sauce, remaining 2 tablespoons soy sauce, and fish sauce. Simmer, stirring often and scraping sides until sauce has reduced by about half, 5 to 10 minutes. Turn off heat, add lime juice and season with salt.
Add meatballs to sauce and cook, stirring often, over medium-high heat until meatballs are glazed with sauce, 10 to 15 minutes. (At this point you can keep meatballs warm in a slow cooker.) As appetizers, serve on toothpicks. Or serve atop rice for an entree.