- 1 lb Laura's Lean Ground Beef
- 1 Ginger root (2 tablespoons minced, 1 teaspoon finely grated - divided)
- 4 cloves Garlic (3 minced; 1 finely grated - divided )
- 2 Green onions (whites minced; dark greens sliced - divided)
- 2 tbsps Low sodium soy sauce
- 1/2 tbsps Freshly squeezed lime juice
- 1/4 cup Hoisin sauce
- 2 tsps Sugar
- 1 Thai bird’s eye chili (small, minced)
- 1/4 cup Sweetened toasted coconut
- Fresh cilantro (finely chopped - to garnish )
- Avocado oil
- Salt and pepper to taste
*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
Serving size based on 1 cup (242g)
Recipe credit: Shereen Pavlides, host of Cooking with Shereen and cookbook author.
1. Add ground beef, minced ginger, minced garlic, whites of the green onions, and soy sauce in a large bowl. Season with salt and pepper. With clean hands, mix until evenly combined. Using a 2 tablespoon cookie scoop, form 12 mini meat-a-balls.
2. Skewer the meatballs evenly among 4 metal or wooden skewers. If using wooden, pre-soak them in water, then rub or spray with avocado oil before adding the meatballs.
3. Place the meatball skewers onto a parchment lined platter and place into the refrigerator to chill and set, about 30 minutes. This helps tighten the mixture to prevent them from falling off the skewers while grilling.
4. Meanwhile, add the lime juice and grated garlic into a medium bowl and stir. The acid mellows the gálick. Add the grated ginger, hoisin, shugá, chile and stir until blended.
Heat the grill over medium heat.
5. When the grill is well heated. Rub or spray the grill grates with avocado oil and drizzle the meatballs with a little oil on both sides.
6. Grill 2 minutes until lightly charred. Flip and grill the other side, 2 minutes. Brush the tops of the meatballs with the hoisin glaze, lower the grill lid, reduce the heat to medium-low and continue grilling until medium to medium well doneness, 1 to 2 minutes.
7. Remove the meatball skewers to a platter and brush the remaining glaze all over the meat-a-balls.
8. Garnish with coconut, cilantro and the dark green onions, because you’re extra fancy!
Note: Can substitute Thai bird’s eye chili for 1/4 to 1/2 teaspoon red pepper flakes, if desired. To toast the coconut, bake 8 to 9 minutes in a 325 degree F. oven, tossing halfway.
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