How to make meatballs
The best meatballs are the ones you make yourself! So roll up your sleeves and get to work! First of all, it's important to mix an egg and some breadcrumbs into your minced meat to avoid your meatballs falling apart when baking them on the BBQ. To add extra flavor, some other ingredients are often added such as some feta cheese, garlic or various herbs. It’s important to wet your hands before rolling the meatballs. This prevents the minced meat from sticking to your hands. A final tip is to cook your meatballs in broth beforehand. This way you can be sure that they are well cooked inside. Then, of course, give the meatballs a nice crust on the BBQ!
Preparation of lamb meatballs on the BBQ
Mix all the ingredients for the meatballs in a bowl and form balls with wet hands. By the way, if you don’t like the distinct flavor of lamb mince, use mixed minced meat instead. In that case, use only 1 egg, because minced lamb is drier.
Heat a gas barbecue (such as the Stella) or a charcoal barbecue (such as the Loewy) and go for a medium-high temperature. Fry the meatballs until they are brown and cooked.
For the dip, blend the feta, honey and olive oil in a blender until it’s a smooth mixture. Mix with the yogurt, garlic and lemon zest in a small bowl. Season with salt and pepper.
Serve the lamb meatballs with the sauce, pine nuts, lemon and mint leaves.
Extra tips
Ingredients that can easily slip between the grill such as meatballs, sausages or scampi can simply be skewered. Moreover, using two skewers makes it extra easy to turn them. Barbecook offers different types of skewers: in stainless steel with a handle, in chrome with a handle, entirely in stainless steel and in bamboo. If you are using bamboo skewers, it’s advisable to first soak them in water overnight. This prevents the bamboo sticks from charring or turning black on the barbecue.
