Ingredients
- 850 g minced lamb
- 1 small onion, finely chopped
- ¼ cup finely chopped parsley
- 1 tablespoon French mustard
Hot red sauce
- 2 large red capsicum
- 1 tablespoon tarragon vinegar
- 2 tablespoons pine nuts
- 2 cloves garlic, crushed
- ¼ teaspoon finely chopped fresh chilli
- ¼ cup olive oil
Method
1. Place mince, onion, parsley and mustard in a large mixing bowl and combine thoroughly. Roll level tablespoonfuls of mixture into 40 balls. Refrigerate until required. Thread four meatballs onto each of 10 skewers.
2. To make Hot Red Sauce: Cut capsicum in half and remove seeds. Place skin-side up under griller and grill until skin is black. Wrap in a damp tea-towel until cool. Rub off skin. Place capsicum, vinegar, pine nuts, garlic and chilli in a food processor or blender. Process at medium speed, adding oil slowly until smooth. Pour into serving bowl.
3. Heat grill or frying pan and brush lightly with oil. Cook meatball skewers over medium-high heat for about 12 minutes until well browned. Drain on paper towel and serve with hot red sauce.
