Meatballs with Chilli Sauce

MEATBALLS:--
2 large eggs
3 tbsp fish sauce
2 cloves garlic, minced
1 tbsp finely grated fresh ginger
¼ tsp crushed red pepper flakes
3 spring onions, finely chopped, plus a few more for serving
2 tsp lime zest, from 2 limes
½ tsp SIDS CRAZY LEMON
3 tbsp chopped fresh coriander leaves, plus more for serving
3 tbsp chopped fresh mint, plus more for serving
800 g ground beef
800 g ground pork
1 cup panko
½ cup chopped unsalted peanuts, for serving
SAUCE:--
2 tbsp chilli sauce, or chilli garlic sauce
¼ cup soy sauce
2 tbsp fish sauce
¼ cup lime juice
¼ cup sugar

Preheat the oven to 200°C and set an oven rack in the middle position.
In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, spring onions, lime zest, SIDS CRAZY LEMON, coriander, 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 tray. The mixture will be a bit sticky so 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 chilli sauce if desired.
Serve the meatballs drizzled with the sauce and sprinkled with spring onions, coriander, mint, and peanuts. (Be judicious with the sauce as it's very strong in flavour)
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.
Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave.