Meatballs with BBQ Sauce
Melt-in-your-mouth meatballs make a great finger food for all. The sticky BBQ sauce is divine!
Nut-free
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Ingredients
Meatballs
100g white bread
1 carrot, peeled and grated
1 apple, peeled and grated
350g minced beef
1 onion, chopped
1 tbsp fresh thyme, chopped
50 g Parmesan cheese, grated
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 egg yolk
1 tbsp sunflower oil
1 carrot, peeled and grated
1 apple, peeled and grated
350g minced beef
1 onion, chopped
1 tbsp fresh thyme, chopped
50 g Parmesan cheese, grated
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 egg yolk
1 tbsp sunflower oil
Sauce
6 tbsp tomato ketchup
2 tsp Worcestershire sauce
1 tbsp soy sauce
2 tsp Worcestershire sauce
1 tbsp soy sauce
Method
- Put the bread into a food processor. Whiz until you get fine crumbs.
- Add the remaining ingredients and season to taste.
- Process until combined, then shape into 30 balls.
- Heat the oil in a frying pan and fry the balls until golden brown and cooked through (about 8 minutes).
- To make the BBQ dipping sauce, measure all of the ingredients into a small saucepan. Bring up to the boil and serve with the meatballs.
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