Grilled meat balls
I didn’t think it was possible to skewer and grill ground meat. I always figured the meat would fall apart during cooking. Then a reader posted a comment that she intended to try cooking my skinless longganisa skewered and grilled over a barbeque pit. She e-mailed me later that she had done it.
I did some reading and realized that one way of preparing kabob was with a mixture of ground beef and lamb. Kabob is a traditional middle eastern dish made with skewered meat and vegetables. Hence, this grilled meat balls recipe is actually my version of the middle eastern kabob.
I was thinking of a good binder for the meat. Ordinarily, bread crumbs would be ideal but I wanted a flavor that would keep our dinner guests guessing all night what I put in the meat balls. I remembered how I cooked my beef embutido and decided to use powdered cream of mushroom soup.
Taking photos of each step of the entire cooking procedure was part of my plan but my husband made a last-minute request. Could we have balon-balonan (gizzard) barbeque as well? So, I had to braise the gizzards first and thread them on bamboo skewers before preparing the meat balls. There just wasn’t time to take photos. In fact, I barely had time to shower and get dressed before our friends started to arrive.
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Tried the grilled meatballs and they were a little bland in taste. Suggest adding salt/pepper prior to grilling