We used a mix of pork and veal mince to make these meatballs extra tasty.
- Heat half the oil in a frying pan over medium heat. Add onion and garlic and cook for 4 minutes or until onion softens. Transfer to a glass or ceramic bowl.
- Add the pork and veal mince, parsley and egg to the bowl, and season with salt and pepper. Use your hands to mix until well combined.
- Divide the mince mixture into 12 equal portions and shape into 6cm patties. Place the patties on a tray and cover with plastic wrap. Place in the fridge for 1 hour to chill.
- Meanwhile, preheat a barbecue grill or chargrill on high. Place the red and yellow capsicum, zucchini and mushroom in a large bowl. Drizzle with the remaining oil, and season with salt and pepper. Gently toss until combined.
- Cook vegetables on preheated grill for 2 minutes each side or until tender. Transfer to a large heatproof bowl. Drizzle with the balsamic vinegar and gently toss until just combined. Cover with foil to keep warm.
- Cook patties on the grill for 5 minutes each side or until brown and cooked through. Serve immediately with the chargrilled vegetables.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set