Thai meatballs with dipping sauce

I made these tonight for my family and they were a huge hit! Although they have lots of flavorful ingredients, they were not too strong for little palates.

These meatballs are delicious served in a lettuce leaf or eaten over rice and the flavorful dipping sauce is incredible!

FOR MEATBALLS:
1 lb. ground pork
1 lb. ground turkey
3 finely chopped scallions
1/4 C. chopped cilantro
3 cubes each- frozen garlic and frozen ginger
3 Tbs. fish sauce (nap pla)
3 Tbs. vegetable oil

FOR SAUCE:
1/4 C. fresh lime juice
1/4 C. rice wine vinegar
2 Tbs. soy sauce
2 Tbs. fish sauce
3 Tbs. each- chopped cilantro and mint
1 grated carrot
1/2 peeled, grated cucumber
2 Tbs. sweet chili sauce
1 Tbs. brown sugar

1 head butter lettuce, leaves carefully removed
1/4 C. dry roasted peanuts

Preheat oven to 375. Combine all ingredients -except vegetable oil- in a bowl, hands work best. Heat oil in a large nonstick pan on medium high heat. While oil heats, roll meat into balls, about 2" wide. When oil shimmers, add meatballs and cook 2 minutes per side or until meatballs are golden brown. Remove from pan and add to a casserole pan. Cover with foil and finish cooking in the oven for 20 minutes.

While meatballs cook, assemble sauce by combining all sauce ingredients in a bowl and set aside.

Assemble meatballs by placing 1 meatball in a lettuce leaf, spoon sauce and a few peanuts before eating.