Category Archives: Thai

Food on Sticks: Thai Meatballs

Thai Meatballs

Thai Meatballs

We wonder if there is any food that can not be improved by putting the word “Thai” in its name?  Thai Basil Chicken, Thai Curry, Thai noodles, Thai hoe cakes (for a future post!) Perhaps it’s the combination that Thai food presents in each dish – a perfect balance of sweet, salty, spicy and sour.  Maybe there is something magical about peanut oil – whatever it is, we love it and these Thai meatballs are no exception.  Plus, we’ll make any sauce that calls for Sriracha.

This recipe says to cook on a grill but seeing as though it’s mighty cold outside, you can use a cast iron grill on the stove like ours.  Or, if you’re not even that fancy, we suppose you could just pan fry.  And if you think they might be too spicy for your delicate palate, our friend, Trevor, self proclaimed sissy pants when it comes to heat, went back for seconds.

An alternative sauce that is equal in deliciousness is sweet soy (kind of like an Asian molasses) and can be found in most Asian food markets.

Thai Beef Rolls with Sweet Chili Sauce
– serves 6 –
Adapted from Weber’s Charcoal Grilling: The Art of Cooking With Live Fire by Jamie Purviance and Tim Turner.

Ingredients

For the sauce:
3 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onions
1 tablespoon fish sauce
2 teaspoons Sriracha

For the filling:
1 pound ground chuck (80% lean)
1/4 cup thinly sliced green onions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Thai chilies
1 teaspoon fish sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 bunch of Thai basil
12 wooden skewers, soaked in water for at least 30 minutes

Procedure
1. Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved.

2. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.

3. Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.

5. Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce.

As seen on Serious Eats.

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