Beef Meatballs with Chili Dipping Sauce

For Meatballs:

Preheat oven to 400º F / 200º C.

Using your hands, combine all ingredients except olive oil in a large bowl. Add additional breadcrumbs if mixture is not firm enough. Shape into bite-size meatballs and set aside.

Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batches, brown the meatballs in the skillet. Transfer to a baking pan.

Bake the meatballs, covered with foil, for 15 minutes until cooked through. Serve with sweet chili sauce.

For Sweet Chili Dipping Sauce:

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with meatballs.

For Mashed Potatoes:

Place potatoes in a large pot, cover with salted water and bring to a boil. Reduce heat to medium and simmer until fork tender, 15 to 20 minutes.

Drain potatoes and return to pot. Cook over medium heat, stirring often, until potatoes have dried out and most of the steam is gone, 2 to 3 minutes. Remove pot from heat. Mash potatoes with an old-fashioned potato masher or large fork until desired texture.