Meat Ball Skewers with Dip

Prep Time: 0:10
Cook Time: 0:15
Serves: 4

Ingredients / Shopping List

500g lean minced beef

50g sun dried tomatoes

50g Pepperdew red peppers

Sea salt

Freshly ground black pepper

Dipping sauce:

50g Boursin cheese

2 tablespoons cream

Prep to Cook: Frying pan, mixing bowl, tongs, long kebab sticks, basin, wooden spoon, chopping board and vegetable knife, plate 

Prep: In a large mixing bowl put the minced meat, and seas salt and ground black pepper

Chop the sun dried tomatoes really finely and the Pepperdew peppers also

Tip this diced mixture into the mince

Mix thoroughly with your hand ( pre-washed!)

Divide into portions using your hands, squash and roll gently to make balls

Put the balls on a plate.

Pre-heat oil( I love to use the oil from the sun dried tomatoes with all the herby bits)

Put the meat balls in and fry off gently to allow the meat ball to cook through

Cook for 6 mins then check they all move around and cook for a further 6 minutes

Drain and allow to cool slightly before skewering up on the wooden sticks

Prep the dipping sauce: 

Blend the boursin and the cream and mix until smooth and creamy.

Serve in a little bowl alongside the meat balls

Check it out!

People love to eat food from skewers and these meat balls are no exception.  They are tangy and mildly spicy and gain extra flavour from the garlic cheese dipping sauce.

Flavouring minced beef is an age old tradition in many countries.  Making meat balls merely divides up the meat and makes portion control easy.  

Recipe Science

Cooks Know How: You can be generous with the seasoning as the meat is eaten in small amounts and therefore needs to be tasty.  The dicing of the peppers and the sun dried tomatoes needs to be thorough and some people even put this mix into the food processor and  make it into a paste.  Look at the meat balls and aim to keep them even in size.  500g mince makes around 20 meat balls.  Cook with care, they do need time to cook in the middle.  Time it carefully.