Mini Vietnamese Meatball Skewers

• 1/2 cup lemon or lime juice
• 1 tbsp fish sauce
• 1 cup salted peanuts
• 4 None green onions, sliced
• 1 lb ground pork
• 1/3 cup sweet chili sauce
• 1 tbsp kecap manis (thick sweet soy sauce)
• 1/2 cup chopped cilantro
• 1 medium red pepper, cut into 3/4-inch pieces
• 1 large red onion, cut into wedges
• 7 oz dried rice noodles
• 1 medium carrot, cut into matchsticks
• 1 tbsp sesame seeds, toasted
• 1 tbsp sesame oil

1. Combine the juice and fish sauce in a small glass bowl. Cover with plastic wrap; set aside.
2. Process the peanuts until finely chopped. Transfer to a shallow bowl; set aside. Process the onion until finely chopped. Add the ground pork, 1 tbsp of the chili sauce, kecap manis and half the cilantro. Process until combined.
3. Roll 2 teaspoons of the pork mixture into meatballs. Roll the meatballs in chopped peanuts; gently flatten the balls.
4. Preheat the oven to 350u0b0F. Thread the meatballs, pepper and red onion onto 12 skewers. Place on a baking pan and refrigerate for 15 mins. Spray with no stick cooking spray.
5. Bake the skewers, brushing with the remaining chili sauce, for 12-15 mins or until the meatballs are cooked through.
6. Soak the noodles in boiling water in a medium heatproof bowl for 5 mins. Stir to separate the strands, then drain. Add the carrot, remaining cilantro, sesame seeds and sesame oil to the noodles and toss.
7. Serve the skewers with the noodles and sauce.

lemon, fish sauce, peanuts, green onions, ground pork, sweet chili sauce, manis, cilantro, red pepper, red onion, rice noodles, carrot, sesame seeds, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/35473 (may not work)