Don't just consider this for a main meal, but also for an appetizer. A Jamie Purviance recipe for Weber Grill. They're just as good baked or pan fried. Just don't overcook.
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Units: US | Metric
For the sauce
- 3 tablespoons granulated sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon thinly sliced green onion
- 1 tablespoon asian fish sauce
- 2 teaspoons asian garlic sauce (Sriracha)
For the filling
- 1 lb ground chuck (80% lean)
- 1/4 cup thinly sliced green onion
- 1 tablespoon finely chopped fresh mint or 1 tablespoon cilantro
- 1 tablespoon finely chopped Thai red chili peppers or 1 tablespoon jalapeno
- 1 teaspoon asian fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 bunch Thai basil
- 12 wooden skewers, soaked in water for at least 30 minutes
- 1Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved; set aside.
- 2In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.
- 3Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone.
- 4Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce. An alternate method would be to bake or pan fry.
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Nutritional Facts for Thai Meatballs With Sweet Chili Sauce
Serving Size: 1 (103 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 205.1
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 5.1 g
- Cholesterol 52.1 mg
- Sodium 503.7 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 0.2 g
- Sugars 7.4 g
- Protein 13.5 g
The following items or measurements are not included: