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Meatball Kebabs – Caprese Style

Meatball Kebabs – Caprese Style


The perfect picnic pick!

  • Yields: 15 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 18 mins
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2 t (10 ml) olive oil

1 onion, finely chopped

2 fat cloves garlic, crushed

1 t (5 ml) rosemary

1 t (5 ml) oregano

1 slice of bread

3 T (45ml) water

2 t (10 ml) Nomu lamb fond (stock concentrate)

500 g lamb or beef mince

Handful flat leaf parsley, chopped

Salt and pepper

15 ripe rosa tomatoes

15 boccincini (small mozzarella balls)

15 basil leaves

15 small wooden skewers

To Serve

Basil pesto or basil infused olive oil

Preheat the oven to 200 ˚C.

Heat olive oil in a frying pan. Sauté the onion, garlic and dried herbs until fragrant and glossy. Set aside to cool.

Moisten the bread with water and stock.

Combine the mince with the cooled onion, moistened bread, parsley and season with salt and lots of black pepper.

Roll the mixture into small meatballs (about a heaped teaspoon of mixture for each) and place onto a greased baking tray.

Roast for 15 – 20 minutes until golden brown. Allow to cool slightly.

To assemble: Skewer a meatball, a rosa tomato, a basil leaf, a mozzarella ball and another meatball. Repeat with the rest.

Serve drizzled with basil pesto or basil infused olive oil.

Serve warm, cold or at room temperature.