Thai-style Shrimp & Pork Meatballs with Spicy Lime Dipping Sauce

Yields about 36 meatballs

• 4 Green Onions, coarsely chopped
• 2” piece fresh Ginger, peeled and grated, divided
• 1 Jalapeno, seeded and minced, divided
• 2 cloves Garlic, crushed
• 1/2 tsp. Red Chile Flakes
• 1/2 cup, plus 3 Tbsp Tamari (dark soy)
• 1/4 cup Cilantro, chopped
• 2 Limes, zest and juice
• 1/2 lb. Shrimp (21/25), peeled and deveined (remove tails), chopped
• 1 lb. Ground Pork
• 1 Egg, lightly beaten
• 1/2 cup Panko (Japanese-style coarse breadcrumbs)
• 4 tbs Canola Oil (veg. oil)
• 1 tsp, plus 1/2 tsp. Dark Sesame oil
• 3 Tbsp Rice Wine Vinegar
• 2 Tbsp. Granulated Sugar, to taste
• Kosher Salt & Black Pepper, to taste
• toothpicks

1. In a food processor, combine the green onions, half of the ginger (grated), half of the jalapeno, garlic, chile flakes, the 3 Tbsp Tamari, the 1/2 tsp of sesame oil, cilantro, and lime zest.  Pulse 5 or 6 times, then scrape down the bowl and process another minute.
2. Add the shrimp and pork to the food processor and pulse 5 times.  Then add the egg and pulse until the shrimp is ground finely, but do not process to the point of a paste.  The mixture should be starting to come together, but may look a little wet.
3. Transfer the mixture to a mixing bowl, and begin to add the panko to absorb any excess moisture.  Only use 1/4 cup at first, adding more as needed to absorb the excess moisture. (this would be the best time to test a small amount of the mixture in a hot pan and adjust seasonings as needed).
4. Wet you hands lightly, and form the mixture into bite-sized balls (about 36 or so).  You can place the balls onto a plastic wrap lined pan while you form (spray some water on the plastic to keep from sticking), or go directly to step 5 and cook and form at the same time.
5. Heat a large skillet over medium heat (preferably non-stick) and add the vegetable oil.  Depending on the size of your pan, you will probably need to cook the meatballs in 2 batches to prevent crowding.  Add the meatballs to the pan and do not move for about 2 minutes – you want them to get nice and brown.  Then turn the meatballs browning on all sides and cooking thru.  If cooking in batches, transfer to a serving plate and tent with foil while you cook off the remaining meatballs.
6. To make the dipping sauce: In a mixing bowl, combine the remaining jalapeno, remaining ginger (grated), Tamari, lime juice, granulated sugar, sesame oil, and rice wine vinegar.  Mix well and adjust seasonings as needed (adding more sugar if the sauce is too salty.  Serve on a platter with toothpicks and the bowl of dipping sauce.