It's not like meatballs are the only thing that come from Italian grandmothers and their giant vats of tomato "gravy."
You'd be prudent to embrace a few of the variations on the theme of ground beef and seasonings that you find around the world in your kitchen.
Inspired by street-corner grills in Vietnam and Thailand, where chilies, ginger, and garlic are staple ingredients, these meatballs are made with chicken.
With those robust flavours and the sear of a hot charcoal grill, this recipe for chicken meatballs will make an amazing supper without the need for a fattening mixture of meat or even a mountain of pasta.
Give each person a large leaf of lettuce to wrap around, some cucumbers, steaming rice, and possibly some sauce, and let them assemble their own Asian-style burrito.
1-pound ground chicken or pork One minced tiny red onion and two minced garlic cloves. 1 Tbsp fresh ginger mince Optional 1 Tbsp minced lemongrass Use 1 minced jalapeño jalapeno and 2 tsp sugar.
1 tsp salt Soaked wooden skewers (4–8) for 20 minutes Serve with Boston lettuce, steaming rice, pickled cucumber salad, ginger scallion sauce or sriracha.
Preheat a clean, lightly greased grill or pan. Use a large bowl to mix ground pork, onion, garlic, ginger, lemongrass, jalapeño, sugar, and salt. Gently swirl to properly distribute ingredients. Thread 3 or 4 golf ball-sized spheres onto each skewer.
After heating the grill, roast the meatball skewers for 4–5 minutes per side until they are cooked through and have a little sear. The finished product should feel firm but springy. Add cucumbers and your favourite sauces to lettuce and rice to form Asian-style wraps with meatballs.
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