Put the pancetta, braising steak, beef dripping and veal in a blender and mince it. Spoon out into a bowl.
Wash the fresh thyme and remove the leaves. Mix the leaves with the meat and add salt and the Cajun spice.
Knead the mix for 10 minutes.
Divide the mixture into 8 portions and shape into balls. Put the meatballs in the fridge allowing the flavour to develop and the meatballs to set.
Now make the bean salad: Wash the carrot and parsley thoroughly. Grate the carrot finely and chop the parsley. Peel and slice the onion. Strain the beans. Pour the olive oil, white wine vinegar, lemon juice and salt into a small cup and whisk together. Mix the beans, carrots, onions and parsley in a large bowl. Add the dressing and combine.
At the barbecue:
Prepare the barbecue for direct heat, approx. 200°C. Let it preheat.
Place the meatballs on the grate and close the lid. Let the meatballs grill for 6 minutes – turn them 2-3 times while cooking.
Remove the meatballs from the barbecue and serve with the Bean salad.
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