500g veal & pork mince
1 cup fresh breadcrumbs
¼ cup milk
2 cloves garlic, crushed
½ cup chopped herbs, (parsley & coriander)
½ cup shallots, finely chopped
Sea salt & cracked pepper
Extra virgin olive oil
2 limes, quartered
2 tablespoons light soy sauce
2 tablespoons Vietnamese salad dressing, (store bought)*optional
1 tablespoon oyster sauce
1 lime, juiced
¼ teaspoon red chilies, finely chopped (you can add more if required)*
1 teaspoon coriander, chopped
- Soak ½ cup breadcrumbs with milk in a small bowl. In a second bowl combine mince, soaked breadcrumbs, garlic, egg, herbs, and shallots. Mix well and season with salt and pepper, add remaining ½ cup fresh breadcrumbs and combine. Roll small meatballs and place on a tray lined with baking paper. Cover with plastic wrap and place in fridge for at least 30 minutes.
- For dipping sauce, combine all ingredients together in a small bowl and set aside.
- Pre-heat the oven to 150°C (300°F) fan-forced. Place sesame seeds on a plate and roll meatballs to coat. Heat oil in a pan over medium to high heat, cook meatballs turning carefully until they are brown on all sides. Transfer to a tray and cook in the oven for about 10 minutes to finish cooking. Drain on paper towel and get ready to serve.
Using a serving platter, place dipping sauce in a small dish in the middle. Arrange meatballs around the bowl. Garnish with lime wedges, coriander, and basil leaves and serve.
*Vietnamese salad dressing is available at most supermarkets and Asian food stores.