For the meatballs, I made them with panko crumbs, Korean bulgolgi sauce, minced ginger and lime zest and baked til browned. Then tossed in a soy glaze with a bit of sriracha.

Served on top of some rice (with lime zest & ginger), and fresh cucumber + shredded carrots. Lots of lime juice and a bit of salt & pepper.

Nice blend of savory, sweet, salty, crunchy, hot and cold.