1 hr 15 mins
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.
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- 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 chile, 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 1 teaspoon green pepper
- 6 bamboo skewers
- 1Put the skewers into water to soak.
- 2This helps prevent them burning.
- 3Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
- 4This is the glazing sauce.
- 5Combine all the remaining ingredients in a bowl and mix thoroughly.
- 6The best way is to use your hands.
- 7Roll mixture into 18 meatballs.
- 8About a rounded tablespoon mixture each.
- 9Thread 3 meatballs onto each skewer.
- 10If you like you can add slices of red or green pepper between meatballs.
- 11Plce them on a baking sheet.
- 12Bake in a preheated 350 degree oven for 10 minutes.
- 13Remove skewers and brush meatballs with the glaze all over.
- 14Turn on the broiler.
- 15Place skewers under the broiler and cook for about 2 minutes each side.
- 17These could also be prepared ahead up to the broiler part and then barbequed.
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Nutritional Facts for Bangkok meatballs on skewers
Serving Size: 1 (420 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 117.6
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 2.2 g
- Cholesterol 32.7 mg
- Sodium 382.9 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.2 g
- Sugars 1.6 g
- Protein 10.5 g
The following items or measurements are not included:
char siu sauce