Grab your lime leaves (or lime zest) I found these lovelies at United Noodles in Minneapolis in the freezer section - so cool!
Grab some fish sauce - and YES - it smells to high heaven. My favorite is Red Boat - gluten free, high quality and readily available
Add the pork and next 8 ingredients (through sugar) to a large bowl. Be cautious with the Thai chilies - these babies pack a punch so add based on your audience
Get your hands going and mix it all up. Don't over work it - just mix until all the ingredients are spread throughout the pork
Using a small scoop (a great kitchen tool) or your hands, roll the mixture into meatballs and play - it should make about 32
Bake until golden brown and cooked through - 25-30 minutes. Your kitchen will smell amazing
Let cool and serve immediately or store in a dutch oven and re-heat
Serve as an appetizer with the dipping sauce or as a part of a great Thai meal - seen here with Thai Fried Rice (coming soon) and Thai Crunch Salad (on the blog)
Whip up the dipping sauce
Pour the bottle of Sweet Chili Sauce into a bowl and add the lime juice - give it a stir and serve with the meatballs
Notes
This recipe is adapted from a Recipe Tin Eats recipe