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Crunchy Meatballs With Tomato Barbecue Sauce

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Ingredients
  Minced beef/Lamb / pork 1 1⁄2 Pound
  Breadcrumbs 2 Ounce
  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
  Lemon wedges 2
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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