Flour for coating the barbecue meatballs and oil for frying
For the sauce
1 onion chopped
2 tablespoons oil
50g or 2oz light brown sugar
1 heaped teaspoon English mustard
1 teaspoon Worcestershire sauce
2 tablespoons tomato purée
300ml or ½ pint water
Freshly ground salt and pepper
Pre-heat the oven to 180°C, 350°F or gas mark 4.
Throw all the meatball ingredients into a mixing bowl and set to it with your hands to thoroughly mix everything together. Don’t be afraid to get your fingers in and really give it a good scrunch!
Once mixed form your meatballs ready for flouring and frying.
Roll the meatballs in the flour and move them around in the frying pan until browned all over. When done, set to one side.
For the barbecue sauce recipe, fry the onion in the oil for 3-4 minutes until translucent, then add the tomato purée and fry for another minute. Then add the remainder of the ingredients and stir until thoroughly mixed.
Transfer the barbecue meatballs to a casserole, pour over the barbecue sauce and place in the oven for 60 minutes.