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Meatballs chorizo style from the BBQ

Inspired by the Spanish chorizo sausage, we make a skewer with meatballs of beef. Deliciously spicy, served with roasted bell bell pepper and onion on a bed of arugula. Let the bell bell pepper blacken between the hot coals in the BBQ for a delicious sweet flavor. Combined with the spicy meatballs from the barbecue, your mouth will be watering. Top it off with our Gilroy Style Garlic Saus and this will be your new go-to recipe for all your future barbecue nights.

Ingredients

  • 1 Kilo minced beef
  • 2 Bell peppers
  • 2 Medium-sized onions
  • 2 cloves of fresh garlic
  • 1 Tablespoon salt
  • Gilroy Garlic BBQ Saus
  • 2 Tablespoons paprika powder
  • 2 Teaspoons cumin seeds
  • 1 Teaspoon fennel seeds
  • 1 Teaspoon chili powder
  • Arugula
  • Tortillas

Preparation

Preparation: 30 min.
Waiting / marinating: 60 min.
Preparation time: 15 min.
Timing: 2 hours
Temperature BBQ: 180 – 220 ˚C
Final core temperature of product: 71 ˚C

Materials

  • Open BBQ
  • Mixing bowl
  • Cutting board
  • Chef’s knife
  • BBQ tongs
  • Tablespoon
  • Teaspoon
  • Skewers
  • Charcoal, briquettes or pellets
  • Starting wicks or cubes

Step by step

Step 1: Preparation

Chop the garlic and finely chop 1 of the 2 onions. Mix the minced beef with the onion, garlic, salt and spices. Do not mix it too long or your spicy meatballs will become tough. Make meatballs of about 30 grams each. Set them aside in the refrigerator for at least an hour. Finally, cut the other onion into wedges and set them aside as well.

Step 2: Preparation

Fire up the BBQ to just above 200˚C. Place the peppers briefly on the hot coals until the skin is blackened. Turn regularly so that the entire bell pepper is blackened all around. Let them cool slightly so that you can easily pull the skin off the peppers. Does a piece remain here and there? That’s not a problem.

Remove the stems and seeds. You’re left with a deliciously sweet, tender bell pepper.

Thread the bell pepper pieces, onion wedges and spicy meatballs onto the skewers. Grill the skewers briefly on the hot barbecue. At a core temperature of 71 ˚C, they are ready. Do not grill the meatballs too long, otherwise the beef can quickly become dry.

Step 3: Serve

Serve the skewers on a tortilla with a handful of arugula and a good garlic sauce. We, of course, choose the Gilroy Style Garlic Sauce. Is your mouth already watering too?

Tips from René:

  • The minced beef may contain quite a bit of fat. If your butcher wants to make them for you, a ratio of 70% meat and 30% fat is ideal.
  • This recipe can also be made with minced lamb, pork, poultry or veal.
  • With the amount of chili powder you determine how spicy your meatballs become. You can also use some Harissa, Sambal Oelek or a fresh chili pepper.
  • Want to give this recipe an extra kick? Then add a splash of red wine while mixing the minced meat.