BBQ Meatballs

BBQ Meatballs combine pork and beef mince with herbs and spices to create juicy, flavour-packed skewered bites cooked over open flames. The barbecue grilling process adds a smoky crust while keeping the inside tender and moist. Served with classic barbecue sides, they make a relaxed and crowd-pleasing outdoor dish.

Prep Time 20

Cook Time 15

Total Time 35

Servings People

Ingredients

For the Meatballs:

500 g beef mince
500 g pork mince
1 medium onion very finely chopped
3 cloves garlic minced
2 tbsp fresh parsley finely chopped
1 tsp dried oregano
1 tsp smoked paprika
1 tsp onion powder
½ tsp chilli flakes
1 tsp sea salt
1 tsp freshly ground black pepper
1 large egg free-range
50 g breadcrumbs fresh
1 tbsp olive oil

To Finish:

120 ml barbecue sauce good quality
olive oil for brushing grill

Instructions

If using wooden skewers, soak them in water for at least 30 minutes. This prevents burning.
Place the beef mince and pork mince into a large mixing bowl.
500 g beef mince, 500 g pork mince
Add the chopped onion, garlic, parsley, oregano, smoked paprika, onion powder, chilli flakes, salt and black pepper.
1 medium onion, 3 cloves garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp onion powder, ½ tsp chilli flakes, 1 tsp sea salt, 1 tsp freshly ground black pepper, 2 tbsp fresh parsley
Crack in the egg and add the breadcrumbs.
1 large egg, 50 g breadcrumbs
Drizzle in the olive oil.
1 tbsp olive oil
Mix everything together with clean hands. Combine gently but thoroughly. Do not overwork the mixture or the meatballs may become dense.
Divide the mixture into equal portions. Roll into balls roughly the size of a golf ball. You should get about 18–20 meatballs.
Thread 4–5 meatballs onto each skewer, leaving a small gap between each one.
Preheat the barbecue to medium heat (around 180–200°C). Lightly oil the grill grates.
olive oil
Place the skewers on the barbecue. Cook for 12–15 minutes, turning every few minutes so they brown evenly.
During the final 3–4 minutes, brush the meatballs with barbecue sauce. Turn once more to allow the sauce to caramelise slightly.
120 ml barbecue sauce
The internal temperature should reach 75°C. Remove from the grill and rest for 5 minutes before serving.

Equipment

Notes

Notes:

If you prefer a smokier flavour, cook over charcoal and add a small chunk of soaked wood to the coals.

You can prepare the meatballs in advance and refrigerate for up to 24 hours before cooking.

For extra moisture, add 1 tablespoon of milk to the breadcrumb mixture.

These meatballs also cook well in a grill pan if the weather turns.

Serving Suggestions:

Serve straight from the skewers with flatbreads, fresh salads, or classic barbecue sides. A spoonful of cooling yoghurt and mint sauce works beautifully alongside the smoky spice.

Juicy in the centre and lightly charred outside, these BBQ Meatballs deliver bold flavour with every bite.

Nutrition