Stir in the remaining ingredients and bring to a boil. Once it boils, simmer on low for 45 minutes.
Allow to cool
Heat grill to 325
Combine all the ingredients and form into 1- 1 1/2 inch balls
Grill for five minutes. Brush on the Asian Sauce and turn over.
Grill for an additional five minutes and brush on more Asian Sauce.
Grill until the internal temperature reaches 160 degrees.
We used Iron Chef Sweet Chili Sauce and Stonewall Kitchen's Black Cherry jam. The meatballs can be made ahead of time and rest in the fridge overnight. They are also freezer friendly. Place on a sheet pan to freeze overnight. Take them off the sheet pan and place in a secure Ziploc bag. Allow time to defrost before putting on the grill. The sauce can be made ahead of time and put in refrigerator. It thicken up beautifully overnight and I liked how it spread on the meatballs much better. Sauce can be used as a dipping sauce as well.