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

1egg

2teaspoons Dijon mustard

½teaspoon finely chopped fresh thyme

½teaspoon dried onion flakes

½teaspoon salt

¼teaspoon freshly ground black pepper

¼teaspoon Tabasco sauce

For the sauce:

1/3 cup tomato sauce

2 tablespoons mayonnaise

½teaspoon 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 platter with toothpicks. Serve warm with the sauce.

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