Grilling season is here! Time to take the BBQ out of storage and invite family and friends over for a platter of Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus. This whole meal is so easy, you will actually be able to relax and enjoy your own party!
(This recipe brought to you by RiceSelect!)
The Grilled Sriracha Meatball Skewers:
These flavorful. gluten free meatball skewers are made with grass fed beef, bacon, fresh herbs and spices, and just enough Sriracha sauce to add a little kick!
The Coconut Rice:
If you have never tried coconut rice before you are in for a treat! Coconut rice is made by cooking rice in water and coconut milk. It’s creamy and slightly sweet, which perfectly counters that touch of heat in our skewers. I use Texmati White Rice from RiceSelect. Texmati combines the qualities of basmati with that of traditional American long-grain rice and cooks up perfectly right on the cooktop!
There really isn’t an easier side dish than grilled asparagus! Simply brush with olive oil, sprinkle with sea salt and pepper and grill right next to the Sriracha skewers.
Serve it all on a single platter and clean up is a breeze!
The Recipe: Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus
Tips and what you need: If you time this meal right, everything can be done in 40 minutes! Prep the meatball skewers, start the rice and add the asparagus to the grill the last few minutes of cooking and you’ve got it made! I use Texmati White Rice, sriracha sauce, and organic coconut milk. My gluten free friends: replace traditional Panko bread crumbs with these. This recipe is dairy free.
A simple grilled platter meal that everyone will love. Dairy free. Gluten free option offered.
- 1½ cups white rice Texmati, Basmati, Jasmine
- 1½ cups coconut milk shake well
- 1½ cups water
- 1 teaspoon sea salt
- 1½ lbs ground beef 85 % lean
- 5 slices of good quality bacon cooked and chopped
- 1 small red onion peeled and finely diced
- 1 clove garlic peeled and minced
- 4 Tablespoons cilantro or parsley chopped (2 Tablespoons reserved for garnish)
- 2 teaspoons ground coriander
- 1 teaspoon sea salt 1 teaspoon black pepper
- 3/4 cup Panko bread crumbs use gluten free bread crumbs if making the GF version
- 2 tablespoons Sriracha more for garnish
- Two bunches asparagus trimmed
- olive oil
- sea salt
- 1 teaspoon sesame seeds
- 1/4 cup chopped walnuts
Place water, pinch sea salt, coconut milk and rice in sauce pan and bring to boil. Lower to simmer and place lid on pot.
Cook for 15-20 minutes or until liquid is absorbed and rice is soft. Add salt and pepper to taste.
When done take off heat
While rice cooks, prep onions and garlic
Start bacon, cooking till done but not crispy, remove bacon and set on paper towels, when cool, chop.
Pour out all but about 2 tablespoons of bacon grease and then add onions to pan. Sauté for 3 minutes, add garlic and coriander to pan and sauté 60 more seconds. Take off heat.
Clean BBQ grill and spray or wipe with coconut oil. Preheat grill to 400 degrees
In a bowl combine ground beef, chopped bacon, onion mixture, Panko bread crumbs, 2 Tablespoons Sriracha, 2 Tablespoons cilantro and mix with hands until very well combined.
Form into 12 large meatballs and slide onto skewers
Place skewers on preheated grill and lower temp to 375 degrees. Cook for 12-15 minutes, turning every 4-5 minutes, until done. Add asparagus to the grill the last few minutes of cooking.
Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to grill right alongside skewers the last five minutes of cooking. Turn halfway through cooking time.
Place rice, asparagus and skewers on a platter and serve!
More Rice Recipes!
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