Longanisa Meatballs with Peanut Dipping Sauce

1/2 lb ground pork
1 14 oz. package Magnolia® sweet pork longanisa, casings removed and crumbled
2 eggs, beaten
1/2 cup water chestnuts, minced
1/4 cup peanuts, chopped
1/2 cup cooked rice
1 cup fresh cilantro, minced and divided
1 tablespoon red curry paste
1 cup prepared peanut sauce

Preparation Instructions:
In a large bowl, combine all ingredients except Ω cup of cilantro and peanut sauce until just mixed. Roll into 1-inch balls and fry in an electric skillet or large frying pan over medium heat until browned. Arrange meatballs on a large platter and sprinkle with remaining cilantro. Serve immediately with toothpicks and peanut dipping sauce.

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