Crunchy Meatballs With Tomato Barbecue Sauce Recipe
Ingredients
MEATBALLS:
750 g/1 1/2 lb minced beef, lamb or pork
50 g/2 oz/1 cup fresh breadcrumbs
1 onion, finely chopped
2 celery sticks, finely chopped
50 g/2 oz/1/2 cup peanuts, chopped
5 ml/1 tsp ground cumin
5 ml/1 tsp dried oregano
Salt and freshly ground black pepper
1 small egg, beaten
SAUCE:
1 large onion, chopped
45 ml/3 tbsp olive oil
400 g/14 oz/1 large can of chopped tomatoes
15 ml/1 tbsp clear honey
30 ml/2 tbsp sweet pickle
15 ml/1 tbsp red wine vinegar
A few drops of Worcestershire sauce
TO GARNISH:
Lemon wedges
TO SERVE:
Tabbouleh
Directions
Mix all the meatball ingredients together in a large bowl.
Shape into balls about the size of a golf ball and thread on to soaked wooden skewers, about four to a skewer.
To make the sauce, fry (saute) the large chopped onion in 15 ml/1 tbsp of the oil for 3 minutes, stirring.
Add the remaining sauce ingredients and simmer for 10 minutes until pulpy.
Keep warm at the side of the barbecue.
Brush the meatballs with some of the remaining oil and barbecue for about 10 minutes, turning occasionally until cooked through and golden brown, brushing with a little more oil during cooking.
Garnish with lemon wedges and serve with the warm barbecue sauce and tabbouleh.
Shape into balls about the size of a golf ball and thread on to soaked wooden skewers, about four to a skewer.
To make the sauce, fry (saute) the large chopped onion in 15 ml/1 tbsp of the oil for 3 minutes, stirring.
Add the remaining sauce ingredients and simmer for 10 minutes until pulpy.
Keep warm at the side of the barbecue.
Brush the meatballs with some of the remaining oil and barbecue for about 10 minutes, turning occasionally until cooked through and golden brown, brushing with a little more oil during cooking.
Garnish with lemon wedges and serve with the warm barbecue sauce and tabbouleh.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
