Ingredients
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1 small onion, chopped
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1 clove garlic, peeled and chopped
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500-600g premium mince
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1 teaspoon smoky hickory spice mix
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sea salt & cracked pepper
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2 tablespoons bbq sauce
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1 tablespoon Worcestershire sauce
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skewers
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spray oil
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8-10 cherry tomatoes, halved
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1 clove garlic, sliced
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1 small jar tomato pasta sauce
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¼ cup Grated Parmesan
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fresh basil, to garnish
A comforting winter dish, these meatballs are packed with flavour and you won't be able to resist the sauce either. Serves 4.
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In the food processor whizz the onion and garlic until very fine then add the mince, seasonings and sauces and blend well.
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Roll into small walnut-sized balls and thread onto skewers (about 4 to each skewer) then chill until ready to cook.
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Pre-heat the oven to 200°C and arrange skewers in a shallow oven proof dish and spray with a little oil.
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Cook for 6-8 minutes or until starting to brown and set. Meanwhile heat the oil in a large pan and sear the tomatoes with the garlic and then add the tomato pasta sauce and simmer for 5 minutes.
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Remove the meatballs from the oven and spoon over the sauce and sprinkle with parmesan and then return to the oven and cook a further 8-10 minutes until the meat balls are cooked through and cheese is golden brown.
RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre
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