These meatballs were so easy to make and I actually made them the day before. I fried them just to seal them up then put them in the fridge for the next evenings’ barbecue (you can cook them on the grill right away if you choose).
The next evening I just popped them on a skewer stick and cooked them for 20 minutes alongside my Asian seasoned veggie pockets and ta-da, a great meal done in 20 minutes with no clean up except the plates and silverware. Oh yeah, I did make a delicious spicy tangy orange sauce from the broth to dip the meatballs in and to smother my cauliflower rice! This was a hit with my hubby and so easy to calculate timing on the grill.