Bangkok Meatballs On Skewers

• 2 tablespoons char siu sauce
• 2 tablespoons water
• 1 teaspoon chili-garlic sauce
• 2/3 lb lean ground beef
• 1/2 cup finely chopped cilantro
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon Thai chile, minced
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons brown sugar
• 2 teaspoons cornstarch
• 1 teaspoon fresh ground black pepper or 1 teaspoon green pepper
• 6 bamboo skewers

1. Put the skewers into water to soak.
2. This helps prevent them burning.
3. Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
4. This is the glazing sauce.
5. Combine all the remaining ingredients in a bowl and mix thoroughly.
6. The best way is to use your hands.
7. Roll mixture into 18 meatballs.
8. About a rounded tablespoon mixture each.
9. Thread 3 meatballs onto each skewer.
10. If you like you can add slices of red or green pepper between meatballs.
11. Plce them on a baking sheet.
12. Bake in a preheated 350 degree oven for 10 minutes.
13. Remove skewers and brush meatballs with the glaze all over.
14. Turn on the broiler.
15. Place skewers under the broiler and cook for about 2 minutes each side.
16. Serve.
17. These could also be prepared ahead up to the broiler part and then barbequed.

char siu sauce, water, chiligarlic sauce, lean ground beef, cilantro, garlic, ginger, thai chile, oyster sauce, soy sauce, fish sauce, sesame oil, brown sugar, cornstarch, fresh ground black pepper, bamboo skewers

Taken from www.food.com/recipe/bangkok-meatballs-on-skewers-67482 (may not work)