Grilled Beef and Peanut Meatball Skewers

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: 40 mins
• Serves: 4-8
• Yields: 8 meatball skewers

Ingredients

• 8  bamboo skewers, coaked in water for 20 minutes prior to use
• 1  tablespoon  peanut oil, for grilling or 1  tablespoon  vegetable oil

• Meatballs

• 500  g beef mince or 500  g ground chicken
• 3  green onions, finely chopped
• 2 1⁄2 tablespoons  chopped mint or 1 1⁄2 tablespoons  chopped  coriander
• 3  tablespoons roasted peanuts, chopped finely
• 1  garlic clove, finely chopped
• 1 1⁄2 tablespoons coconut cream
• 3  teaspoons fish sauce
• 1⁄3 teaspoon black pepper
• 1  small  red  chili, deseeded andvery finely chopped (red asian style chilli)
• 1⁄2 teaspoon ground turmeric

• Vietnamese Dipping sauce (optional)

• 3  tablespoons lemon juice
• 3  tablespoons  sugar syrup
• 3⁄4 cup cold water
• 1⁄2 teaspoon  chili, very finely chopped
• 1  teaspoon garlic, crushed
• 3  tablespoons 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.