Mix and skewer these meatballs just before cooking--on the grill or under the broiler--for the best texture. Fun for appetizers, you can also make them into a meal over a heap of boiled rice noodles or steamed rice, sliced cucumbers, shredded carrots, chopped cilantro. I like to douse them in sweet Thai chile sauce.
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1tablespoonminced fresh ginger
2tablespoonsminced fresh lemongrass
2teaspoonspacked light brown sugar
1poundlean ground beefgrassfed
sweet chili saucefor serving
Have a sheet pan and wooden skewers on hand and preheat the grill or broiler to high heat.
Combine all the ingredients in a mixing bowl and stir with a rubber spatula or your hands until well blended.
Use a 1-ounce portion scoop or teaspoon to form the meatballs, a bit smaller than a golf ball. Arrange 3 meatballs on each skewer to make 1 skewer per serving.
Grill or broil the meatballs over high heat for 5-6 minutes, turning 2-3 times to brown them on all sides. (You can cut one open to make sure that it's cooked through, which makes a nice sample for the cook.) Serve with a small bowl of the sweet chili sauce for dipping.