Crunchy Meatballs With Tomato Barbecue Sauce
|Minced beef/Lamb / pork||1 1⁄2 Pound|
|Onion||1 , finely chopped|
|Celery sticks||2 , finely chopped|
|Peanuts||2 Ounce, chopped|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Ground black pepper||To Taste|
|Egg||1 Small, beaten|
|Onion||1 Large, chopped|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Canned chopped tomatoes||14 Ounce|
|Clear honey||15 Milliliter (1 Tablespoon)|
|Sweet pickle||30 Milliliter (2 Tablespoon)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||2 Drop|
Mix all the meatball ingredients together in a large bowl.
Shape into balls about the size of a golf ball and thread on to soaked wooden skewers, about four to a skewer.
To make the sauce, fry (saute) the large chopped onion in 15 ml/1 tbsp of the oil for 3 minutes, stirring.
Add the remaining sauce ingredients and simmer for 10 minutes until pulpy.
Keep warm at the side of the barbecue.
Brush the meatballs with some of the remaining oil and barbecue for about 10 minutes, turning occasionally until cooked through and golden brown, brushing with a little more oil during cooking.
Garnish with lemon wedges and serve with the warm barbecue sauce and tabbouleh.