Asian Meatballs with Spicy Lime Dipping Sauce
- For the meatballs
- 600 grams Ground lamb
- 50 grams cooked Rice
- 1 egg
- 120 grams finely chopped Mangoes
- 1 Red chili pepper
- 1 generous pinch Cumin (ground)
- 1 Tbsp Curry powder
- 1 generous pinch Nutmeg
- 5 Tbsps vegetable oil
- freshly ground peppers
- breadcrumbs (as needed)
For the meatballs: Rinse the chile, remove the seeds and finely chop. In a bowl, mix together the lamb, cumin, curry, nutmeg, chile, rice, mango and egg until well combined. Shape into approximately 40 small meatballs, adding some breadcrumbs if the mixture is too soft to shape. Heat the oil in a skillet and working in batches cook the meatballs until browned all over, 4-5 minutes. Drain on paper towels.
For the sauce, in a bowl, whisk together the lime juice and zest, the honey, fish sauce and vegetable broth and season with cayenne pepper.
Serve the meatballs with the sauce for dipping in small bowls and the crab chips.