Vietnamese-Style Meatball

For the Meatballs: 2 large eggs 3 tablespoons fish sauce 2 cloves garlic, minced 1 tablespoon finely grated fresh ginger ¼ teaspoon crushed red pepper flakes 3 scallions, finely chopped 2 teaspoons lime zest, from 2 limes 3 tablespoons chopped fresh cilantro leaves 3 tablespoons chopped fresh mint ¾ pound 85% lean ground beef ¾ pound ground pork 1 cup panko ½ cup chopped unsalted peanuts, for serving

For the Sauce: 2 tablespoons Asian chili sauce ¼ cup soy sauce 2 tablespoons fish sauce ¼ cup lime juice, from 2 to 3 limes ¼ cup sugar

Preheat the oven to 400°F and set an oven rack in the middle position. In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary. Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release. Meanwhile make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired. Prepare extra scallions, mint and cilantro for serving. Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint and peanuts. (Be judicious with the sauce; it's very strong in flavor.) Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.