Beef Meatballs with Chili Dipping Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- For Meatballs
- 24 ozs lean Ground beef
- 4 shallots (peeled and finely chopped)
- 5 Tbsps fresh parsley (chopped)
- 1 tsp Worcestershire sauce
- 1 large egg (slightly beaten)
- ½ tsp dried oregano
- 3 cloves garlic cloves (minced)
- ¼ tsp crushed Red pepper flakes
- ½ tsp ground Cumin
- ½ tsp salt
- ¼ tsp peppers
- 1 cup fine, dry, plain breadcrumbs
- 3 Tbsps Ketchup
- 4 Tbsps good-quality olive oil (divided)
- For Sweet Chili Dipping Sauce
- ¼ cup Rice wine vinegar
- 2 Tbsps Fish sauce
- ¼ cup hot water
- 2 Tbsps granulated sugar
- 1 Tbsp fresh Lime juice
- 1 clove garlic cloves (minced)
- 1 tsp red Chili paste (such as sambal olek)
- For Cheesy Mashed Potatoes
- 6 cups Yukon gold potato (peeled and cut into 1-inch chunks)
- ½ cup finely grated Gruyere
- 1 cup finely grated Cheddar cheese (divided)
- ½ cup Sour cream
- ¼ tsp kosher salt
- ¼ tsp freshly ground Black pepper
- ½ cup Arugula (for garnish)
Preparation steps
1.
For Meatballs:
2.
Preheat oven to 400º F / 200º C.
3.
Using your hands, combine all ingredients except olive oil in a large bowl. Add additional breadcrumbs if mixture is not firm enough. Shape into bite-size meatballs and set aside.
4.
Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batches, brown the meatballs in the skillet. Transfer to a baking pan.
5.
Bake the meatballs, covered with foil, for 15 minutes until cooked through. Serve with sweet chili sauce.
6.
For Sweet Chili Dipping Sauce:
7.
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with meatballs.
8.
For Mashed Potatoes:
9.
Place potatoes in a large pot, cover with salted water and bring to a boil. Reduce heat to medium and simmer until fork tender, 15 to 20 minutes.
10.
Drain potatoes and return to pot. Cook over medium heat, stirring often, until potatoes have dried out and most of the steam is gone, 2 to 3 minutes. Remove pot from heat. Mash potatoes with an old-fashioned potato masher or large fork until desired texture.
11.
Add Gruyère, 1/2 cup Cheddar cheese, sour cream, salt and pepper and stir until well combined. Garnish with arugula and Cheddar cheese. Serve.
