These meatballs can easily convert to sliders. Before you place the raw meatballs on the grill, just press down on the patty to create a “smashed” slider (you can also do it when you place them on the grill, but some meats will be softer and it might smash through the grill grates to much).
Makes about eight 2-inch meatballs
Servings: 4servings (2 meatballs/sliders per serving)
Make the meatballs or sliders: Combine the ground meat, garlic, ginger, soy sauce, and black pepper. Form into 2-inch meatballs (a medium cookie scoop makes this quick, easy, & consistent). For sliders, smash the ball into patties.
Make the sauce: Combine all of the sauce ingredients (ketchup, honey, soy sauce or fish sauce, chili garlic sauce, lime juice, and rice vinegar). Set aside.
Heat grill the grill on medium-high or light and set the coals for direct heat grilling.
When grill is hot, scrape the grill grates clean. Spray paper towel with generous amount of vegetable oil and wipe the grill grates with the oil.
Place meatballs or sliders on grill and cook for about 2 minutes per side, 8-10 minutes total, or until the meatballs are cooked through.
Brush meatballs or slider patties with sticky asian glaze. If desired, grill for another minute or two to caramelize the glaze onto the meat. Remove from grill and brush with a little extra sauce if desired.
Or make sliders with your favorite toppings and buns.