My goal this summer is to do a lot more vegetable grilling so stay tuned for my veggie loving YESfriends! But for now, we're back to meatballs on a stick basically....
- 1 lb ground beef
- 1 lb ground lamb
- 1/4 cup toasted pine nuts
- 1/2 cup fresh parsley, minced
- 3-4 garlic cloves, minced
- 2 tbs ground flaxseed
- 2 tbs hemp seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- pinch of cinnamon
- pinch of all spice
- salt and pepper
- 3 tbs avocado oil
- 2-4 potatoes of choice ( I used Japanese Sweet Potatoes & Golden Yams)
- 1 Cauliflower diced
- 1 red onion, diced
Drizzle veggies with oil and place on roasting pan (I have one that is specially for the grill, you can always make one out of foil too!). If you have room on your grill to do the veggie there GO FOR IT! I heated the grill to about 450 and roasted them on a grilled roasting pan for about 20-25 minutes, you can do the same in the oven.
For the meatballs, mix the ingredients together with your hands and form small patties around skewers. You can definitely bake these in the oven, but the char of the grill is the best part! You'll grill on each side for about 10-12 minutes until cooked through (I prefer just a hint of pink in the middle, not totally brown, but not rare in anyway)
Remove skewers from grill and let cool before you slide them off!
I served these with a garlic tahini and gremolata.