I made these for xmas night and really liked them.
I didn't have the char sauce, so I added the garlic chile paste to the meatballs, baked them in the oven, and glazed them with Thai sweet chile sauce, and nuked them to set the glaze. They were really tasty and would be good with ground pork, turkey or mixture of them. You could easily freeze them and just glaze them before reheating them.
Bangkok meatballs on skewers
Recipe #674827 ratings
Anyone who has been to Bangkok will have come across various meatballs being cooked out in the markets. Here is a version to do at home.
by dale!
6 skewers 1¼ hours 1 hour prep
Change to: skewers US Metric
2 tablespoons char siu sauce
2 tablespoons water
1 teaspoon chili-garlic sauce
2/3 lb lean ground beef
1/2 cup finely chopped cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon Thai chiles, minced
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
2 teaspoons brown sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper or green peppers
6 bamboo skewers
Put the skewers into water to soak.
This helps prevent them burning.
Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
This is the glazing sauce.
Combine all the remaining ingredients in a bowl and mix thoroughly.
The best way is to use your hands.
Roll mixture into 18 meatballs.
About a rounded tablespoon mixture each.
Thread 3 meatballs onto each skewer.
If you like you can add slices of red or green pepper between meatballs.
Plce them on a baking sheet.
Bake in a preheated 350 degree oven for 10 minutes.
Remove skewers and brush meatballs with the glaze all over.
Turn on the broiler.
Place skewers under the broiler and cook for about 2 minutes each side.
Serve.
These could also be prepared ahead up to the broiler part and then barbequed.
http://www.recipezaar.com/67482
