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BBQ Meaty Golf Balls
Do you find that food on a golf-course lacks inspiration and creativity? Is the half-way house grub not quite on par? Then perhaps we need to get it SORTED! This is our twist on meatballs, three different types, fit for any BBQ.
light and heat a BBQ.
chop all the ingredients up as small as possible.
pound the meat and the relevant seasonings, each meatball type in a separate bowl.
roll the minced meat into golf ball shapes.
cook the meatballs over the BBQ, only turning them occasionally to avoid them breaking up and gain the charred flavour.
skewer with a serving stick and serve hot with a choice of dip.
Each batch makes 6 meatballs
- Meatball 1
- minced pork (250g)
- fistful of ready-to-eat apricots
- 5 or 6 fresh sage leaves
- plenty of salt and pepper
- Meatball 2
- minced turkey (250g)
- 1 fresh red chilli
- 1 stick of lemongrass
- 2 cloves of garlic
- zest of 1 lime
- fistful of fresh coriander
- splash of soy sauce
- Meatball 3
- minced lamb (250g)
- 1 tbsp of fresh rosemary
- 3 cloves of garlic
- plenty of salt and pepper