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Crunchy Meatballs With Tomato Barbecue Sauce Recipe
|Minced beef/Lamb / pork||1 1⁄2 Pound|
|Onion||1 , finely chopped|
|Celery sticks||2 , finely chopped|
|Peanuts||2 Ounce, chopped|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Ground black pepper||To Taste|
|Egg||1 Small, beaten|
|Onion||1 Large, chopped|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Canned chopped tomatoes||14 Ounce|
|Clear honey||15 Milliliter (1 Tablespoon)|
|Sweet pickle||30 Milliliter (2 Tablespoon)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||2 Drop|
Serving size: Complete recipe
Calories 2670 Calories from Fat 1487
% Daily Value*
Total Fat 168 g258.6%
Saturated Fat 48.5 g242.6%
Trans Fat 5.1 g
Cholesterol 582.6 mg
Sodium 2159.2 mg90%
Total Carbohydrates 141 g47.1%
Dietary Fiber 26 g104.2%
Sugars 46.8 g
Protein 169 g337.7%
Vitamin A 80.9% Vitamin C 143.3%
Calcium 63% Iron 165.1%
*Based on a 2000 Calorie diet
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.