Setup your Big Green Egg for a direct cook at 180°C with the stainless steel grid and a cast-iron skillet.

Take all of your ingredients for the meat balls (except the oil) and squeeze together quite vigorously using your hands in a bowl. The more you work the mixture, the stickier the mixture becomes and will bind itself together.

Then, form the mixture into 2.5cm diameter balls using your hands.

Add a little oil to the skillet and add the balls..

Cook for about 2.5-3 minutes a side and then check the internal temp has reached 74°C using a Thermapen.

Once the meat balls are cooked, add the ginger and lemon grass to the skillet and fry off quickly. Then add the sweet chilli sauce, soy and lime juice. Cook for 1 - 2 mins.

Remove the meat balls from the pan, drizzle with some hot honey and garnish with chilli, sesame seeds and coriander leaf.