Ingredients
- 1 teaspoon asian chili sauce
- 32 teaspoon small meatballs, about a pound (the fully cooked frozen kind), defrosted
- 1/4 cup sesame oil
- 32 cup small bamboo skewers, approximately 6 inches
- 1/4 cup finely chopped green onions
Preparation
Baking Directions:
So I’m sitting here one day working on this book and I think to myself, why couldn’t you do meatballs on a grill?
And guess what?
It turns out you can, and they’re way easy, way fun, and way good.
Who knew?
Preheat the grill to medium-high.
Mix the hoisin and chili sauce together; set aside.
Brush the meatballs with the oil, scatter them on the grill and cook until fully warmed through and starting to brown, with grill markings.
Remove the meatballs from the grill and skewer each.
Put on serving plates, top with some green onions, and serve with the hoisin mix for dipping.
BTW: I like to use frozen small meatballs.
They’re about 1/2 ounce each.
If you make the “Okay” sign with your thumb and forefinger, they’re about the size that would fit in that circle.
And they are perfect for appetizers, sandwiches, or whatever else you can come up with.
