Thai Meatballs With Sweet Chili Sauce - cooking recipe

Ingredients

For the sauce
3 tablespoons granulated sugar
3 tablespoons fresh lime juice
1 tablespoon thinly sliced green onion
1 tablespoon asian fish sauce
2 teaspoons asian garlic sauce (Sriracha)
For the filling
1 lb ground chuck (80% lean)
1/4 cup thinly sliced green onion
1 1 tablespoon cilantro or 1 tablespoon sweet basil
1 tablespoon finely chopped Thai red chili peppers or 1 tablespoon jalapeno
1 teaspoon asian fish sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
The Rest
1 bunch Thai basil
12 wooden skewers, soaked in water for at least 30 minutes

Preparation

Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved; set aside.
In a large bowl, gently combine the ground chuck with the rest of the filling ingredients.
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.
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. An alternate method would be to bake or pan fry.