Thai Meatballs

• t pound ground pork
• t pound peeled and deveined shrimp, ground or chopped finely
• t tablespoons minced lemongrass
• t tablespoons sesame seeds
• t lime, juiced
• t Thai chiles, minced
• t tablespoons minced ginger
• t cloves garlic, minced
• t/4 cup fresh Thai basil leaves, chopped
• t/4 cup fresh cilantro leaves, chopped
• t/2 cup fresh mint leaves, chopped
• t tablespoons soy sauce
• t/4 cup fish sauce
• t/2 cup breadcrumbs
• t eggs
• tlive oil
• tarrot shavings, for garnish
• thopped roasted peanuts, for garnish
• teanut Dipping Sauce, recipe follows

1. Preheat the oven to 450 degrees F.
2. Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
3. Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
4. Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
5. Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
6. Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.

ground pork, shrimp, lemongrass, sesame seeds, lime, chiles, ginger, garlic, fresh thai basil leaves, fresh cilantro, fresh mint, soy sauce, fish sauce, breadcrumbs, eggs, olive oil, carrot, peanuts, dipping sauce

Taken from www.epicurious.com/recipes/member/views/thai-meatballs-50154126 (may not work)