Infused Kitchen: Cannabis-Infused Thai Meatball Skewers

 Playoff football and Super Bowl parties call for bold flavors, and these cannabis-infused Thai meatball skewers, inspired by the popular street food Luk Chin Ping, bring an irresistible combination of savory, spicy, and tangy flavors. Juicy meatballs are grilled to perfection and served with a zesty chili-lime dipping sauce that packs a flavorful punch.

Infusing cannabis into the meatball mixture and the sauce adds a subtle herbal note that enhances the overall depth of flavor. These skewers are perfect as an appetizer or main course, delivering a delicious experience with every bite.

Whether you’re hosting a watch party or looking for a unique way to impress guests, these infused Thai meatball skewers are sure to steal the show. Enjoy them fresh off the grill and serve with extra lime wedges for an extra zing.

Ingredients

For the meatballs

• 1 lb ground chicken or pork
• 2 tablespoons cannabis-infused coconut oil, melted
• ¼ cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 teaspoon lime zest
• 2 green onions, finely chopped
• 1 tablespoon chopped cilantro
• 1 egg

For the chili-lime dipping sauce

• 3 tablespoons fresh lime juice
• 2 tablespoons cannabis-infused coconut oil, melted
• 1 tablespoon fish sauce
• 1 tablespoon honey or sugar
• 1 teaspoon chili flakes or Thai chili paste
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon chopped cilantro
• 1 red chili, thinly sliced (for garnish)

For serving

• Wooden skewers (soaked in water for 30 minutes)
• Lime wedges
• Fresh cilantro for garnish

Instructions

Prepare the meatballs

• In a large bowl, combine ground chicken or pork, cannabis-infused coconut oil, breadcrumbs, garlic, fish sauce, soy sauce, sugar, white pepper, lime zest, green onions, cilantro, and the egg.
• Mix well until all ingredients are evenly combined.
• Roll into small 1-inch meatballs and thread onto soaked wooden skewers (about 3–4 meatballs per skewer).
• Grill the skewers:
• Preheat a grill or grill pan over medium heat.
• Lightly oil the grill and cook the skewers for 8–10 minutes, turning occasionally, until the meatballs are golden brown and cooked through.

Make the dipping sauce

• In a small bowl, whisk together lime juice, cannabis-infused coconut oil, fish sauce, honey, chili flakes, minced garlic, and grated ginger until well combined.
• Stir in chopped cilantro and sliced red chili for an extra kick.

Serve

• Arrange the skewers on a serving platter, drizzle some of the dipping sauce over the top, and garnish with fresh cilantro and lime wedges.
• Serve with the remaining chili-lime sauce for dipping.

These Thai-style cannabis-infused meatball skewers are a perfect way to add an exciting and flavorful twist to your game-day spread. Remember to dose carefully and label infused dishes appropriately when serving guests.