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Meatballs on a Stick
Meatballs:
¾ lb ground beef
½ lb ground pork
1/3 c bread crumbs
3 T milk
3 T finely chopped fresh parsley
1 egg, beaten
2 t Dijon mustard
½ t finely chopped fresh thyme
½ t granulated onion
½ t kosher salt
¼ t freshly ground black pepper
¼ t Tabasco sauce
In a medium bowl, combine the meatball ingredients. Using your hands gently mix til the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls, each about 1” in diameter. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes or til very cold.
Sauce:
1/3 c ketchup
2 T mayonnaise
½ t red wine vinegar
1/8 t kosher salt
Evoo
In a small bowl whisk together the ketchup, mayo, red wine vinegar and kosher salt and set aside.
Lightly brush or spray the meatballs with evoo. Grill over Direct high heat til the meat is thoroughly cooked but not dry, about 6 – 8 minutes, gently turning occasionally. Arrange the meatballs on a serving platter with toothpicks. Serve warm with sauce. Makes 25 – 30 meatballs.
Meatballs:
¾ lb ground beef
½ lb ground pork
1/3 c bread crumbs
3 T milk
3 T finely chopped fresh parsley
1 egg, beaten
2 t Dijon mustard
½ t finely chopped fresh thyme
½ t granulated onion
½ t kosher salt
¼ t freshly ground black pepper
¼ t Tabasco sauce
In a medium bowl, combine the meatball ingredients. Using your hands gently mix til the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls, each about 1” in diameter. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes or til very cold.
Sauce:
1/3 c ketchup
2 T mayonnaise
½ t red wine vinegar
1/8 t kosher salt
Evoo
In a small bowl whisk together the ketchup, mayo, red wine vinegar and kosher salt and set aside.
Lightly brush or spray the meatballs with evoo. Grill over Direct high heat til the meat is thoroughly cooked but not dry, about 6 – 8 minutes, gently turning occasionally. Arrange the meatballs on a serving platter with toothpicks. Serve warm with sauce. Makes 25 – 30 meatballs.
