Grilled Beef and Peanut Meatball Skewers

Submitted by Jubes

"You can sub chicken mince/ground chicken for the beef......though be sure to cook chicken thoroughly. 1 tablespoon measure = 4 teaspoons. Makes 8 skewers. Have included the recipe for the Vietnamese sauce, but you can use any sauce of choice. You can substitute roasted cashews or macadamias in place of the roasted peanuts"

 

• Ready In: 40mins
• Ingredients: 18
• Yields: 8 meatball skewers
• Serves: 4-8

ingredients

• 8 bamboo skewers, coaked in water for 20 minutes prior to use
• 14.79 ml peanut oil, for grilling or 14.79 ml vegetable oil

• Meatballs

• 500 g beef mince or 500 g ground chicken
• 3 green onions, finely chopped
• 36.97 ml chopped mint or 22.18 ml chopped coriander
• 44.37 ml roasted peanuts, chopped finely
• 1 garlic clove, finely chopped
• 22.18 ml coconut cream
• 14.78 ml fish sauce
• 1.64 ml black pepper
• 1 small red chili, deseeded andvery finely chopped (red asian style chilli)
• 2.46 ml ground turmeric

• Vietnamese Dipping sauce (optional)

• 44.37 ml lemon juice
• 44.37 ml sugar syrup
• 177.44 ml cold water
• 2.46 ml chili, very finely chopped
• 4.92 ml garlic, crushed
• 44.37 ml fish sauce

directions

1. Combine all of the meatball ingredients, kneading and squeezing until the mixture is well mixed and smooth.
2. With wet hands, shape into bite-size balls and thread three onto each skewer.
3. Brush lighly with oil and grill on a barbecue, in a hot pan or under the grill. Turn often, for about 7 minutes until cooked but still a little rare on the inside. If using the chicken meat- be sure to cook through thoroughly.
4. Serve with Vietnamese dipping sauce or other sauce of your choice.
5. To make the Vietnamese dipping sauce (optional): Whisk all ingredients together. Use immediately or store in the refrigerator for up to 5 days.