* Meatball, Tomato and Red Onion Skewers

Cooking Time: 15 - 30 mins
Serves: 4

INGREDIENTS
For the Meatballs
1½ slices thick white bread, crusts removed
6 pork sausages, skins snipped & meat removed
1 small red onion, peeled & very finely chopped
2 heaped tblsp roughly chopped Italian flat-leaf parsley
2 level tblsp Sacla' Fiery Chilli Pesto, plus extra for serving (or for a non-spicy option use Sacla' Roasted Pepper Pesto instead)
salt
For the skewers
8 large sun-blushed tomatoes
2 medium red onions, peeled & cut into 8 wedges through the root
olive oil, for brushing
8 wooden skewers soaked in water for at least 30 minutes to prevent them from burning.

INSTRUCTIONS
Prepare these skewers in advance then whack them onto the barbecue or under the grill when you're ready to cook them.

Whiz the bread in a food processor to make fine crumbs - you need 12 rounded tablespoons.

In a bowl, mix the sausage meat, crumbs, onion, parsley, chilli pesto and some salt well and shape into 20 balls.

Thread the meatballs, tomatoes and red onions on to the skewers, alternating them as you do. Brush with oil and place them on a baking tray.

Grill or barbecue for 12-15 minutes, turning, until the meatballs are cooked through and the onions are tender. For added heat, serve with some extra chilli pesto. Buonissimo!
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