Thai Meatballs With Sweet Chili Sauce

gailanng's Note:

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.

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 6

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
• 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

The Rest

• 1 bunch Thai basil
• 12 wooden skewers, soaked in water for at least 30 minutes

Directions:

1. Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved; set aside.
2. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.
3. Shape 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.
4. Clean 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.