Meatball skewers

Serves : 4

Preparation time: 10 minutes

Cooking time : 15 minutes

Ingredients

• 1 onion, finely chopped
• 60 ml (4 tablespoons) olive oil
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) tomato paste
• 15 ml (1 tbsp.) herbes de Provence blend
• 454 gr (1 lb) ground beef
• 60 ml (4 tbsp.) breadcrumbs
• 1 egg
• 60 ml (4 tbsp) 35% cream
• 60 ml (4 tbsp.) parsley leaves, chopped
• 125 ml (1/2 cup) grated Parmesan cheese
• 2 to 3 zucchini, cut into chunks
• Salt and pepper to taste

Parsley salad

• 125 ml (1/2 cup) parsley leaves, chopped
• 1 pinch red pepper flakes
• 10 ml (2 teaspoons) honey
• 1 clove garlic
• 30 ml (2 tbsp.) white or red balsamic vinegar
• 120 ml (8 tbsp.) olive oil
• Salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. In a hot skillet, sauté onion in olive oil for 3 minutes.
3. Add garlic, tomato paste and herbes de Provence and cook for 2 minutes.
4. In a bowl, mix meat, breadcrumbs, egg, onion mixture, cream, parsley, Parmesan, salt and pepper.
5. Shape into golf-ball-sized beef balls.
6. Place 3 meatballs on each skewer, interspersed with the zucchini sections.
7. Place the skewers on the barbecue grill and cook for 2 minutes on each side.
8. Then switch to indirect cooking (fire cut off on the meat side), close the lid and cook for a further 5 minutes.
9. Meanwhile, in a bowl, using a hand blender, purée the parsley, chilli, honey, garlic, vinegar and olive oil. Check seasoning.
10. Serve dumplings with prepared parsley and fresh bread.