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Meatballs on a Stick

  • People

    Serves 4

  • Prep Time

    25 min.

  • Refrigeration Time

    45 min.

  • Barbecue Time

    6 to 8 min.

People
Serves 4
Prep Time
25 min.
Refrigeration Time
45 min.
Barbecue Time
6 to 8 min.

the Ingredients

Meatballs On A Stick

Meatballs

  • 340 grams 340g minced beef
  • 230 grams 230g minced pork
  • ⅓ cup 1/2 cup breadcrumbs
  • 3 tablespoons 3 tablespoons milk
  • 3 tablespoons 3 tablespoons finely chopped fresh Italian parsley
  • 1 1 egg
  • 2 teaspoons 2 teaspoons dijon mustard
  • ½ teaspoon 1/2 teaspoon finely chopped fresh thyme
  • ½ teaspoon 1/2 teaspoon dried onion flakes
  • ½ teaspoon 1/2 teaspoon salt
  • ¼ teaspoon 1/4 teaspoon freshly ground black pepper
  • ¼ teaspoon 1/4 teaspoon tabasco sauce

For the sauce

  • ⅓ cup 1/2 cup tomato sauce
  • 2 tablespoons 2 tablespoons mayonnaise
  • ½ teaspoon 1/2 teaspoon red wine vinegar
  • ⅛ teaspoon Salt to taste
  • Extra-virgin olive oil

Instructions

  • 01 In a medium bowl combine all of the meatball ingredients. Using your hands, 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.
  • 02 Prepare the barbecue for direct cooking over high heat (230° to 290°C).
  • 03 In a small bowl whisk together the sauce ingredients.
  • 04 Lightly brush or spray the meatballs with oil. Barbecue over direct high heat, with the lid closed, until the meat is thoroughly cooked but not dry, 6 to 8 minutes total, gently turning occasionally. Arrange the meatballs on a serving platter with toothpicks. Serve warm with the sauce.
Ingredients
Instructions

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