meatballs with chili dipping sauce

yield 50 meatballs

1⁄2 tsp/1 g ground black pepper

meatballs
1 1⁄2 oz/43 g butter
5 oz/142 g mashed potatoes
1 small onion, finely chopped
8 oz/227 g ground beef
2 tbsp/30 ml canola oil
4 oz/113 g ground veal
4 oz/113 g ground lamb chili sauce
4 oz/113 g bread crumbs 8 fl oz/240 ml rice vinegar
3 tbsp/45 mL light cream 6 Fresno chiles, cut into fine brunoise
1 egg, beaten 2 tbsp/30 ml fish sauce
1 anchovy fillet, mashed 2 green onions, finely sliced
1⁄2 tsp/1 g grated nutmeg 3⁄4 tsp/3 g brown sugar
1⁄2 tsp/1 g ground allspice

1 tsp/3 g salt

1. Combine the mashed potatoes, ground meats, bread crumbs, cream, egg,
anchovy, nutmeg, allspice, salt, and pepper, and mix well.
2. Heat the butter in a skillet over low heat. Add the onion and sauté until
tender and translucent, about 5 minutes. Allow to cool, then stir in the meat
mixture.
3. Wet your hands. Roll one tablespoonful of the mixture into a ball and flatten
it slightly. Continue until all the mixture has been formed. Arrange the balls on
a tray, cover with plastic wrap, and chill 1 hour.
4. Heat canola oil in a large sauté pan over medium heat and sauté the meat-
balls on both sides until browned and cooked through, about 10 minutes,
shaking the pan occasionally. Remove from the pan, and drain on absorbent
paper towels. Place the meatballs on wooden skewers, with 3 meatballs on each
skewer.
5. To make the dipping sauce, combine all the ingredients in a bowl and stir
to dissolve the sugar. Allow to sit a minimum of 20 minutes before serving to
develop the flavor.
6. Serve the skewered meatballs on a platter with a bowl of the dipping sauce.

nine | appetizers and hors d'oeuvre 513