Summer bbq meatball rolls
Throw an outdoor party with these summer BBQ meatball rolls. They’re delightfully packed full of flavour and suitable for the whole whānau. Assembled with garlic aioli and fresh salad leaves, these rolls couldn’t be easier.
Award-winning wine match: Villa Maria Private Bin Hawkes Bay Merlot 2021
BBQ meat flavours go so well with fruity notes and gentle tannins of Merlot. Find out more.
Ingredients
Method
Ingredients
- 600g beef mince
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- ⅓ cup fine breadcrumbs
- 6 long bread rolls
- 1 cup garlic aioli
- Fresh seasonal salad leaves or mesclun
Method
- In a large bowl combine beef mince, onion, garlic, egg, paprika, mixed herbs, breadcrumbs, salt and pepper. Roll into 18 balls and set aside. Preheat your BBQ or grill pan to medium heat.
- Slice the bread rolls in half and drizzle generously with olive oil. Place on the grill cut side down and cook for a few minutes or until lightly toasted.
- Brush your BBQ with oil, then cook the meatballs for 2-3 minutes on each side or until cooked through.
- To assemble the rolls, spread garlic aioli on one half of the bread rolls. Top with salad leaves and place 3 meatballs down the length of the roll. Finish with an extra dollop of aioli if desired and serve immediately.
Top tip: Garnish your summer BBQ meatball rolls with crinkle cut gherkins and a sprinkling of freshly chopped basil for a tasty twist.