Mini Meatballs with Red Pepper Dipping Sauce

Method

1. Place roasted red pepper, mayonnaise, 1 clove garlic and red chilli flakes in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Manual medium speed 20 seconds or until smooth. Transfer to small bowl; set aside.
2. Finely chop remaining clove garlic. Combine minced beef, minced pork, 30g bread crumbs, shallot, chopped garlic, salt and black pepper in medium bowl. Add egg; gently mix just until blended.
3. Place remaining 90g bread crumbs in shallow bowl. Shape meat mixture into 32 balls, each about 2.5cm in diameter; roll in bread crumbs.
4. Heat oil in large frying pan over medium-high heat. Cook meatballs in batches 8 minutes or until browned on all sides and cooked through (71°C), turning frequently. Drain on paper towel-lined plate. Serve with sauce.