Gluten Free Thai Meatballs With Nut Free Dipping Sauce

• 1/2 cup SunButter any smooth variety
• 3 tablespoons honey
• 3 tablespoons tamari soy sauce
• 2 limes
• 1 tablespoon chili garlic sauce more or less to taste
• 1/2 cup coconut milk
• gluten free non-stick cooking spray
• 1 1/2 pounds ground beef
• 1 tablespoon fresh ginger grated
• 1 jalapeno pepper seeded, deveined, and minced
• 2 garlic cloves minced
• 4 green onions minced
• 1/4 cup fresh basil leaves minced, Thai basil if you can find it
• 1/4 cup fresh mint leaves minced
• 3 tablespoons coconut cream remove the cream from the top of a can of full-fat coconut milk
• 1 1/2 teaspoons fine sea salt or kosher
• 1 teaspoon freshly ground black pepper
• 2 limes

1. Combine all the ingredients except the coconut milk in a saucepan. Add 1/3 cup coconut milk and heat over low heat just until all the ingredients are fully combined. Thin out the sauce with a little more coconut milk, if needed. Cover and refrigerate until serving. Can be made 2 to 3 days ahead.
2. Heat the broiler to High and line a baking sheet with parchment paper. Spray the parchment with cooking spray. Set aside.
3. In a large mixing bowl, combine all the meatball ingredients except the cooking spray.
4. Roll tablespoonfuls of meatball mixture into balls and place on the prepared baking sheet. Spray with cooking spray and broil 8 to 10 minutes or until browned and cooked through but still juicy.
5. Can be made 1 to 2 days ahead and reheated.
6. Serve with the dipping sauce.

honey, soy sauce, limes, chili garlic, coconut milk, cooking spray, ground beef, ginger, pepper, garlic, green onions, fresh basil, fresh mint, coconut cream, salt, freshly ground black pepper, limes

Taken from www.yummly.com/recipe/Gluten-Free-Thai-Meatballs-with-Nut-Free-Dipping-Sauce-2498960 (may not work)