340 g Minced Beef
230 g Minced Pork
1/2 cup Breadcrumbs
3 tbsp Milk
3 tbsp Finely Chopped Fresh Italian Parsley
2 tsp Dijon Mustard
1/2 tsp Finely Chopped Fresh Thyme
1/2 tsp Dried Onion Flakes
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1/4 tsp Tabasco Sauce
1/2 cup Tomato Sauce
2 cups Mayonnaise
1/2 tsp Red Wine Vinegar
Salt to taste
Extra-virgin olive oil
In a medium bowl, combine all of the meatball ingredients. Using your hand, gently mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls, each about 25mm in diameter. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes or until very cold.
In a small bowl whisk together the sauce ingredients.
Lightly brush or spray the meatballs with oil. Barbecue until the meat is thoroughly cooked but not dry; 3 to 4 minutes each side.
Arrange the meatballs on a serving platter with toothpicks. Serve warm with the sauce.