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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.
- 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
- 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.
- These could also be prepared ahead up to the broiler part and then barbequed.