Place the ground meats in a large bowl, blend in the fish sauce, Maggi sauce, onion, garlic, ginger, black pepper, and crushed red pepper, if using. Blend in most of the panko, adding more if needed to create a meatball or meatloaf texture. Shape into 1-inch meatballs and set aside in the refrigerator until ready to cook.
Thread onto skewers, separated by bits of green onion and red pepper if desired. Mist with oil and grill over a direct flame until done, about 10 minutes.
Serve with your favorite asian dipping sauce.
Don't be silly, there is no monkey in these meatballs, rather, they're made with a mixture of ground meats - a Southeast Asian classic.
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