Meatball Kebabs – Caprese Style
The perfect picnic pick!
- Yields: 15 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 18 mins
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
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.