Cocktail Meatballs with Barbecue Dip
500 g (1 lb) minced beef
1 onion, grated
50 g (2 oz) fresh white breadcrumbs
2 tablespoons chopped parsley
1 egg, lightly beaten
2 tablespoons oil
salt and pepper
25 g (1 oz) butter
1 onion, chopped
250 g (8 oz) can tomatoes
50 g (2 oz) pitted green olives
1 teaspoon dry mustard
few drops of Tabasco sauce
1 teaspoon Worcestershire sauce
Prepare the barbecue dip. Heat the butter in a frying pan and saute the onion until softened. Add the remaining ingredients and simmer for 15 minutes. Allow the mixture to cool slightly, then blend in a liquidizer (or press through a sieve).
Pour into a serving bowl and leave to cool.
To make the meatballs, mix together the minced beef, onion, breadcrumbs, seasoning and parsley and bind with the lightly beaten egg. With floured hands, shape the mixture into 2.5 cm (1 inch) balls. Heat the oil in a frying pan and cook the meatballs for about 5 minutes, turning them with a pair of tongs so that they are well-browned on all sides. Drain them on kitchen paper.
Insert a cocktail stick into each meatball and place on a tray with the bowl of barbecue dip.
Makes about 30