The Beefer isn’t just a steak making wonder. It makes all sorts of amazing dishes from Chocolate Lava Cakes
to Breakfast Pizza . It’s also amazing for knocking out incredible apps, say for a certain Big Game that is played every midwinter. And with as quickly as the Beefer churns out phenomenal dishes, you can cook in batches and have exactly how much you need rather than make a huge batch and risk having a ton leftover. Let’s get at this amazing dish perfect for your Super—er, Big Game Party.
Thai Sweet Chili Glaze
1/2 cup sweet chili sauce
2 tablespoons ketchup
2 tablespoons fresh lime juice
1 teaspoon tamari or soy sauce
1/2 cup loosely packed cilantro
1 green onion, rough chop
1-inch fresh ginger, rough chop
2 garlic cloves
1 pound ground turkey or ground chicken
1/4 cup panko bread crumbs
1/4 cup ricotta cheese
1 tablespoon avocado or canola oil, optional
1 teaspoon Himalayan salt or salt of choice
2 teaspoons sesame seeds
Garnish: chopped green onions and cilantro
Instructions & TIP No. 1
Meatballs need fat so we recommend not getting the leanest ground turkey! If you buy 97% lean turkey be sure to add canola oil to the turkey mixture. Ground chicken is a great substitution for ground turkey in this recipe.
Mix sweet chili sauce, ketchup, lime juice, and soy sauce in a small bowl, cover, and set aside until ready to use:
Combine cilantro, green onion, ginger, and garlic in a mini food processor, and finely mince. Optional: Mince aromatics by hand. Mix minced aromatics with turkey, panko, ricotta, canola oil, and salt:
Divide turkey mixture into 10 meatballs, about 1/4 cup each:
For best results, refrigerate meatballs before cooking to help hold their shape, 20 minutes or up to 4 hours.
Ignite the Beefer Infrared Grill to high heat for 5 minutes. Turn knob halfway down to medium:
Arrange meatballs on one or two Beefer grill trays with drip trays underneath:
If you plan to cook 10 meatballs on one tray, make sure to alternate the direction of the grill tray at least once during cooking. Alternative: Use 2 grill trays and place 5 meatballs, in the center, of each tray. There will not be a need to alternate direction of tray but do exchange the bottom tray for the top tray halfway through cooking:
Wear BBQ gloves for hand protection. Insert meatball trays on the center and bottom shelf:
Grill meatballs for 1 minute or until lightly browned. Use the Beefer handle to pull trays out. Switch the meatball trays’ position; bottom tray is on the center shelf, etc. Grill meatballs for 1 minute or until lightly browned.
Pull meatball trays out with Beefer handle. Use long grill tongs to turn meatballs over:
Insert trays back into Beefer grill and cook as instructed in STEP 6. Note: If needed, cook meatballs at 20 second intervals until the center of the meatball has reached 160°F when checked with a probe thermometer.
Pour half of the Thai Chili Glaze into the Beefer Stone Bowl, and top with all of the meatballs. Stir meatballs until well coated with glaze:
Pour remaining glaze over meatballs. Sprinkle meatballs with sesame seeds. Place stone bowl on a grill tray and insert onto the center shelf. Grill for 15 seconds, turn bowl around, and cook 15 more seconds, or until desired browning. The meatballs are ready to serve when the internal temperature has reached 165°F.
Sprinkle glazed meatballs with cilantro, green onions, and additional sesame seeds, if desired
Serve meatballs with decorative appetizer picks