1/2 cup SunButter, any smooth variety
3 tablespoons honey
3 tablespoons tamari or gluten free soy sauce
Juice of 2 limes
1 tablespoon chili garlic sauce (more or less to taste)
1/3 to 1/2 cup coconut milk
Gluten free non-stick cooking spray
1-1/2 pounds ground beef
1 tablespoon fresh ginger, grated
1 jalapeño pepper, seeded, deveined, and minced
2 garlic cloves, minced
4 green onions, minced
1/4 cup minced fresh basil leaves (Thai basil if you can find it)
1/4 cup minced fresh mint leaves
3 tablespoons coconut cream (remove the cream from the top of a can of full-fat coconut milk)
1-1/2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
Finely grated zest of 2 limes
Combine all the ingredients except the coconut milk in a saucepan. Add 1/3 cup coconut milk and heat over low heat just until all the ingredients are fully combined. Thin out the sauce with a little more coconut milk, if needed. Cover and refrigerate until serving. Can be made 2 to 3 days ahead.
Heat the broiler to High and line a baking sheet with parchment paper. Spray the parchment with cooking spray. Set aside.
In a large mixing bowl, combine all the meatball ingredients except the cooking spray.
Roll tablespoonfuls of meatball mixture into balls and place on the prepared baking sheet. Spray with cooking spray and broil 8 to 10 minutes or until browned and cooked through but still juicy.
Can be made 1 to 2 days ahead and reheated.
Serve with the dipping sauce.