Ingredients for Bangkok Meatballs On Skewers
- 1/4 cup char siu sauce
- 2 tablespoons water
- 1 tablespoon chili-garlic sauce
- 1 1/2 lbs. lean ground beef
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 Thai chile, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon fresh ground black pepper
- 6 bamboo skewers
- 1 red or green bell pepper (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bangkok Meatballs On Skewers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bangkok Meatballs On Skewers
- Soak wooden skewers in water for at least 30 minutes. This prevents them from burning during cooking.
- In a small bowl, whisk together 1/4 cup char siu sauce, 2 tablespoons water, and 1 tablespoon chili-garlic sauce. Set aside; this is your glaze.
- In a large bowl, combine all remaining ingredients (see ingredient list below) and mix thoroughly using your hands for best results.
- Roll the mixture into 18 meatballs, approximately 1 rounded tablespoon each.
- Thread 3 meatballs onto each skewer. Optional: Add slices of red or green bell pepper between meatballs for extra color and flavor.
- Arrange the skewers on a baking sheet.
- Bake in a preheated 350°F (175°C) oven for 10 minutes.
- Remove skewers from the oven and brush generously with the char siu glaze.
- Turn on the broiler to high.
- Place skewers under the broiler and cook for 2 minutes per side, or until the glaze is caramelized and the meatballs are cooked through.
- Serve immediately and enjoy your taste of Bangkok!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
11g
Carbs
1g
