This is a recipe that I havent tried for a while so am making it tonight, its really easy, tasty and yum...Any leftovers you can freeze and reheat them later, this makes about 25-30 depending on how big you make them..
500 g lean beef mince
1 ½ cups fresh breadcrumbs
½ red onion, finely chopped
1 garlic clove, crushed
1 egg beaten
1 tbsp fresh basil, chopped (or 1 tsp dried)
1 tbsp fresh oregano, chopped (or
1 tsp dried)
½ red capsicum, finely chopped
1 tsp paprika
½ tsp salt and 1tsp cracked pepper
Feeds 4 people or at a party as nibbles
10 mins to prepare, 20–30 mins to cook. A Hood is required
These are great as a nibble with your sauce of choice, such as tomato,
BBQ, or sweet chilli sauce and sour cream. They also taste great as part of
a pasta sauce!
Thoroughly mix all ingredients (except the breadcrumbs and egg) in a
glass bowl, then add the egg and about half the breadcrumbs. Mix again
and then add the rest of the breadcrumbs. You should end up with a fairly
firm mix.
To make the meatballs, take a spoonful of the mixture and roll it up into
a 1 inch diameter ball. Repeat until all the mixture is used up. Place the
meatballs on greaseproof paper on a tray and cover with cling wrap.
Refrigerate for a minimum of one hour. This will make them a lot firmer
which is better for cooking.
Light two burners under the grill and pre-heat on high, with the hood closed,
until the temperature reaches 200–220°C. Spray the meatballs all over with
a little canola oil and place the balls in the warming rack over the grill.
Close the hood and turn the burners down to medium and cook for about
10 minutes. Then turn them over and cook with the hood down for a further
10 minutes. They should be done by now but allow a little longer if they’re
not cooked through. The temperature will drop a bit but this is normal, and
it’s better to cook them slow than to burn them!
Serve immediately on their own or with a yoghurt dip (Greek style yoghurt is
the best as it’s a bit thicker) or any of the above suggestions.
Download recipe - BBQ Meatballs
©Ross Yarranton
Note: This recipe is taken from “Drongo’s Guide to BBQ Mastery”
