Meatballs On A Stick

  • Prep Time
    25 mins (45 mins refrigeration)
  • Cook Time
    10 minutes
  • Difficulty
    Easy
  • Servings
    4
  • Ideal
    for
    • charcoal
    • gas
    • Q

Ingredients

For the meatballs

  • 340g minced beef
  • 230g minced pork
  • 1/2 cup breadcrumbs
  • 3 tablespoons milk
  • 3 tablespoons finely chopped fresh Italian parsley
  • 1 egg
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon tabasco sauce

For the sauce

  • 1/2 cup tomato sauce
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon red wine vinegar
  • Salt to taste
  • Extra-virgin olive oil

Method

Step 1
In a medium bowl, combine all of the meatball ingredients. Using your hand, gently mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls, each about 25mm in diameter. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes or until very cold.

Step 2
In a small bowl whisk together the sauce ingredients.

Step 3
Lightly brush or spray the meatballs with oil. Barbecue until the meat is thoroughly cooked but not dry; 3 to 4 minutes each side.

Step 4
Arrange the meatballs on a serving platter with toothpicks. Serve warm with the sauce.