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Meatball Directions
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1. Preheat the oven to 400u00b0F.
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2. Combine all the meatball ingredients in a large bowl. You may want to grind the shallots, garlic, ginger and breadcrumbs in the food processor to get them cut small enough.
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3. Form into small, golf-sized balls (you should get 24 to 26) and arrange them about 1 inch apart on a parchment-lined baking sheet.
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4. Bake until browned on top and cooked through, 20 to 25 minutes.
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The meatballs can be made up to 3 days in advance.
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Sauce Directions
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1. Combine the diced tomatoes and tomato paste in a mini food processor and process until smooth. Set aside.
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2. Heat the oil over high heat in a large cast-iron pan until smoking. Add the mustard seeds and cover immediately, and wait until they stop popping (15 seconds). Turn the heat to medium and add the shallots, garlic and ginger. Cook for about 5 minutes, stirring nearly constantly, until the shallots are quite golden. Add the cumin, coriander and cayenne, and serrano chile cut in half. Cook for another minute or so to toast the spices. Pour in the pureed tomato, and cook down for 3 to 4 minutes. It should be reduced to an almost paste-like consistency.
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3. Pour in the coconut milk, the salt and sugar and about 1/4 cup of water. Bring to a boil. Simmer covered for 5 to 10 minutes to let the flavors meld. Taste for salt and spiciness. Remove the serrano chile halves, then add the meatballs and the cilantro to the sauce. Toss well, and heat the meatballs through.
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4. If they're not already cut, cut each dinner roll 2/3 of the way through. Jam a few meatballs in each one and spoon some extra sauce on top. Garnish with cilantro, then press the top town.
