Grilled meat balls

September 26, 2004
Filed under Asian cooking

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Ingredients :

For the meat balls :

300 g. of ground beef sirloin
300 g. of ground lean pork
3 eggs, beaten
1 pouch of powdered cream of mushroom soup
1 c. of finely chopped onions
2 tbsps. of finely chopped garlic
1/2 tsp. of cayenne powder
salt

To complete the dish :

3 red or green bell peppers or a combination of both
1-1/2 c. of pineapple chunks
1-2 onions, cut in wedges
12-15 bamboo skewers
cooking oil

Cooking procedure :

Soak the bamboo skewers in water for at least 30 minutes before use. This will prevent them from catching fire on the grill.

Core and seed the bell peppers, then cut into chunks.

Mix together all the ingredients for the meat balls. Blend well. Form the mixture into balls about two inches in diameter.

Thread a meat ball on a bamboo skewer followed by a piece of bell pepper, a wedge of onion and a piece of pineapple. Repeat the procedure so that you have two meat balls per bamboo skewer. Do the same for the rest of the meat and vegetables. Raw meat balls are soft. To make sure that they do not break and fall off the bamboo skewer at this stage, support them with one hand during and after threading. Then lay them on a plate immediately.

Brush the grill with cooking oil several times. Carefully lift each skewer and place the kabob on the charcoal grill about 8 inches from the heat. Turn the skewers at 45^o angles every three minutes. Cook until the meat balls are browned and the vegetables slightly charred.

Serve at once.

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