- 600g beef mince
- 1 egg, lightly beaten
- 3/4 cup fresh breadcrumbs
- 1 small brown onion, grated
- 100g rindless shortcut bacon rashers, finely chopped
- 2 garlic cloves, crushed
- 1/3 cup smokey barbecue sauce
- 2 tablespoon finely chopped fresh chives
- Olive oil cooking spray
- Salad leaves, to serve
- Smokey barbecue sauce, to serve
- You'll need 12 pre-soaked bamboo skewers.
- Step 1Combine mince, egg, breadcrumbs, onion, bacon, garlic, barbecue sauce and chives in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
- Step 2Thread 3 balls onto each skewer. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers, turning, for 5 to 7 minutes or until browned and cooked through. Serve with salad and sauce.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas