Ingredients
1/2 cup chopped garlic (from 12 cloves)
3 tablespoons chopped peeled fresh ginger (from a 3-inch piece)
3 scallions, chopped (1/4 cup)
1 pound ground beef (80 percent lean)
1 teaspoon fish sauce, such as nam pla
1 teaspoon coarse salt
1 tablespoon toasted sesame oil
1/4 cup mayonnaise
1 tablespoon fresh lime juice
Bibb lettuce leaves, cilantro sprigs, sliced Thai chiles, and chopped roasted peanuts, for serving
Preparation
Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter.
Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.
