1 grilling plank ½ inch thick, 12 inch long, 8-10 inches wide (1.25 x 30.5 x 20-25 cm) soaked in cold water for 30 minutes
1 ½ lbs (680 g) ground Ontario grain fed veal
1 cup (113 g) ¼ inch (.6 cm) diced Swiss cheese
4 tsp (20 mL) potato or corn starch
¼ cup (60 mL) hickory sticks
½ cup (120 mL) minced onion
4 cloves garlic, minced
2 hot chili peppers, minced
2 tsp (10 mL) salt
1 tsp (10 mL) ground black pepper
1 tbsp (15 mL) chopped fresh cilantro
Chili Rum Orange Glaze:
½ cup (120 mL) orange marmalade
¼ cup (60 mL) sweet chili sauce
1 oz (30 mL) dark rum
¼ cup (60 mL) orange juice
1 tsp (5 mL) freshly grated ginger
In a large bowl combine ground veal, cheese, starch, hickory sticks, onion, garlic, chili, salt, pepper, and cilantro. Mix well. Divide into equally sized golf ball sized meat balls, cover and refrigerate for 1 hour to allow the meat to rest.
In a small pot combine orange marmalade, sweet chili sauce, dark rum, orange juice and ginger. Bring to a low bowl, over medium low heat, stirring occasionally. Set aside.
Place meatballs evenly onto a grilling plank.
Preheat grill to medium heat, about 350-400°F (177-204°C).
Place plank on grill, close lid and plank grill 10 minutes making sure the plank does not catch fire. If it does ignite, spritz it with a little water.
Baste meatballs with chili rum orange glaze and return to grill. Continue cooking for another 10 to 15 minutes until the meatballs are fully cooked (160°F/71°C) and the cheese is melting. Give em another baste of sauce, garnish with chopped fresh cilantro and serve immediately.
Source: Ted Reader BBQ