Prep Time: 10 minutes
Cooking Time: +- 18 minutes
Serves: Makes 15
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Caprese meatballs kebabs
Another recipe perfect for New Year’s noshing has to be these cute meatball kebabs with bocconcini, fresh basil, pesto oil and ripe juicy rosa tomatoes. Just lovely. And these are a fab addition to the picnic basket.

Meatball kebabs – caprese style

Ingredients:

Meatballs:
2 t (10 ml) olive oil
1 onion, finely chopped
2 fat cloves garlic, crushed
1 t (5 ml) rosemary
1 t (5 ml) oregano
1 slice of bread
3 T (45ml) water
2 t (10 ml) Nomu lamb fond(stock concentrate)
500 g lamb or beef mince
Handful flat leaf parsley, chopped
Salt and pepper

15 ripe rosa tomatoes
15 bocconcini (small mozzarella balls)
15 basil leaves
15 small wooden skewers

To serve: Basil pesto or basil infused olive oil

Method:

Preheat the oven to 200˚C.

Heat olive oil in a frying pan. Sauté the onion, garlic and dried herbs until fragrant and glossy. Set aside to cool.

Moisten the bread with water and stock.

Combine the mince with the cooled onion, moistened bread, parsley and season with salt and lots of black pepper.

Roll mixture into small meatballs (about a heaped teaspoon of mixture each) and place onto a greased baking tray.

Roast for 15 – 20 minutes until golden brown. Allow to cool slightly.

To assemble: Skewer a meatball, tomato, basil, mozzarella and another meatball. Repeat with the rest.

Serve drizzled with basil pesto or basil infused olive oil.

Serve warm, cold or room temperature.

This recipe featured in Crush magazine Issue 27


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