Barbecue Meatball Sandwiches

• ground beef 12% fat↗250g g
• ground pork or sausage meat↗250g g
• parsley↗невелика жменя

  finely chopped

• garlic granules↗1 ч. л. tsp
• fresh breadcrumbs↗25g g
• hot dog buns↗6
• grated mozzarella↗100g g

  or cheddar (or blend)

• olive oil↗1 ст. л. tbsp

  plus extra for greasing

• garlic cloves↗2

  pressed

• canned crushed tomatoes400g g
• barbecue sauce↗2 ст. л. tbsp
• dried oregano↗1 ч. л. tsp
• granulated sugar1 ч. л. tsp

Step-by-step instructions

1. 1

   In a large bowl combine the beef and pork mince, add the finely chopped parsley, garlic granules, fresh breadcrumbs and spices. Mix thoroughly by hand until the mixture is homogeneous. Shape 24 walnut‑sized balls. Thread four balls onto each of six metal skewers, place them on a plate, cover and chill for at least 30 minutes; they can be kept in the fridge for up to a day.

2. 2

   For the sauce, heat olive oil in a saucepan over medium heat, sauté the minced garlic for 30 seconds. Add the crushed tomatoes, barbecue sauce, dried oregano, granulated sugar and season to taste. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until the sauce thickens. Add a splash of water if needed.

3. 3

   Brush the chilled skewers with the meat balls lightly with oil, then grill them over a hot grill, grill pan over medium‑high heat, or on a barbecue over coals for 5‑8 minutes per side until dark brown and sizzling. Check doneness by cutting one ball – the centre should not be pink. Keep warm.

4. 4

   Spread a little sauce on each bun, then place a skewer with the meat balls onto it. Hold the bun with one hand and gently pull the skewer out with the other. Add the remaining sauce, sprinkle a handful of grated cheese and return the sandwiches to the barbecue (to a cooler zone). Close the lid and heat for a few minutes until the cheese melts, or toast under the grill, watching not to burn.

5. 5

   Serve hot, split in half, and enjoy the barbecue aroma and melted cheese.