BBQ Red Pepper Meatballs with Salsa Verde and Cucumber Salad


BBQ Red Pepper Meatballs with Salsa Verde and Cucumber Salad

  • 20 minutes
  • 30
  • 4 serves


3 tbsp olive oil
1 garlic clove, crushed
3 sprigs rosemary leaves picked and finely chopped
395g pack Scan Italian Style Meatballs
4 red peppers, cut into chunky pieces
1 cucumber
3 tbsp green olives, sliced
2 spring onions, finely sliced
small bunch parsley, finely chopped
squeeze of lemon juice

For the salsa verde:
small bunch parsley
small bunch mint
small bunch dill
1 shallot, roughly chopped
3 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp capers
2 anchovy fillets


In a large bowl, mix together 2 tbsp of the olive oil with the garlic, rosemary and plenty of black pepper.

Add the meatballs and red peppers, cover and leave to marinate for at least 4 hours or overnight.

Thread the meatballs and peppers onto skewers and set aside while you fire up the bbq.

Cut the cucumber in half length ways and scoop out all the seeds, the slice into half moons. Toss together with the olives, spring onions, parsley, remaining oil and lemon juice. Season to taste.

To make the salsa verde, blitz the herbs, shallots, oil and vinegar with a stick mixer or in a small blender. Add the capers and anchovy fillets and continue to mix until you have a smooth sauce. Season to taste and add a little water to thin if necessary.

Grill the meatball and red pepper skewers until charred and the meatballs are totally heated through.

Drizzle the skewers with the salsa verde and serve with the cucumber salad.

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