Ingredients for the sauce
- 200g ketchup
- 100ml cider vinegar
- 100g dark muscovado sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- juice ½ orange
- 2 tsp liquid smoke (optional)
- 1 garlic clove, crushed
- 15g butter
Ingredients for the meatballs
- 8 good-quality pork sausages
- 1 kg beef mince
- 1 onion, finely chopped
- 100g fresh breadcrumbs
- 50g parsley
- 70g parmesan
- 2 eggs, beaten with a fork
Method
STEP 1
Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for up to 2 weeks.
STEP 2
To make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
STEP 3
Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
STEP 4
Heat up the barbeque. Then roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion. Put 5 of the meatballs through a skewer, then place on the BBQ. When fully cooked, coat the meatballs with the sauce you had made earlier.
