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7
Meatballs on a Stick
Barbecue
Makes 25 to 30 small meatballs
For the meatballs:
340g minced beef
230g minced pork
1
/3 cup breadcrumbs
3 tablespoons milk
3 tablespoons finely chopped fresh Italian parsley
1 egg
2 teaspoons Dijon mustard
½ teaspoon finely chopped fresh thyme
½ teaspoon dried onion flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce
For the sauce:
1
/3 cup tomato sauce
2 tablespoons mayonnaise
½ teaspoon red wine vinegar
Salt to taste
Extra-virgin olive oil
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.
In a small bowl whisk together the sauce ingredients.
Lightly brush or spray the meatballs with oil. Barbecue until the meat is thoroughly
cooked but not dry; 3 to 4 minutes each side. Arrange the meatballs on a serving plat-
ter with toothpicks. Serve warm with the sauce.