Ingredients

Meatballs:

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL panko breadcrumbs
1 large egg, slightly beaten
2 green onions, finely chopped
2 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL red curry paste
1 Tbsp / 15 mL fish sauce
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper

Honey-Soy Dipping Sauce:

2 Tbsp / 30 mL soy sauce
2 Tbsp / 30 mL lime juice
1 Tbsp / 15 mL honey
1 tsp / 5 mL sesame oil
2 green onions, thinly sliced
1 tsp / 5 mL chopped cilantro
1 tsp / 5 mL grated ginger root
1 garlic clove, minced (optional)

Sweet Chili Dipping Sauce:

½ cup / 125 mL sweet chili sauce, store bought
2 Tbsp / 30 mL lime juice
1 garlic clove, minced

Directions

1. Preheat oven to 375°F.
2. Line rimmed baking sheet with parchment paper.
3. In large bowl, gently combine ground pork, breadcrumbs, egg, green onion, garlic, ginger, curry paste, fish sauce, salt and pepper; do not overmix. Form mixture into 1 ½-inch balls.
4. Arrange meatballs on baking sheet, about 1 inch apart. Bake in preheated oven for 12-15 minutes.
5. Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F.
6. Meanwhile, whisk together all ingredients for each of the dipping sauces. Set aside.
7. Serve meatballs as an appetizer with dipping sauces.

Tip: For a complete meal, serve meatballs with hot cooked rice and steamed vegetables.