Pork Meatballs with Dipping Sauce

Meatballs:

• 0.25 cup fresh breadcrumbs
• 1 egg yolk, lightly beaten
• 1 green onion, trimmed and minced
• 1 garlic clove, minced
• 1 Tbsp. fish sauce
• 1 Tbsp. finely chopped fresh basil
• 1 Tbsp. finely chopped mint
• 1 Tbsp. finely chopped cilantro
• 1 Tbsp. Sriracha or Sambal Oelek
• 1 tsp. sugar
• 0.5 tsp. kosher salt
• 0.5 lb ground pork
• Oil

Sauce:

• 0.33 cup water
• 1.5 Tbsp. sugar
• 2 tsp. rice vinegar
• 2 Tbsp. fish sauce
• Juice from 0.5 lime
• 0.5 fresh red Thai chili, seeded and finely minced
• 1 small garlic clove, finely minced
• Scant 0.25 cup very finely julienned or shredded carrot

To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.

Pre-heat your oven to 425.

In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using a Tbsp. measure, roll the mixture into meatballs. There should be about a dozen of them.

Coat a rimmed baking sheet with about 1 Tbsp. oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.

Serve on a bed of bean or rice noodles, spooning the sauce over all.