Ingredients

700 g Lamb mince
1 Egg
2 Tbsp Seven Colours Grill Seasoning™
1 Tbsp ground black Pepper
1 Tbsp Chilli flakes
4 Tbsp Worcestershire sauce
3 Tbsp Tomato sauce
2 Tbsp Barbeque sauce
1 Tbsp Honey
2 Tbsp Soy sauce
1 cup Farfalloni pasta (bowtie pasta), cooked
Handful of fresh Bay leaves
8–10 skewers or toothpicks

Method

In a large mixing bowl, combine the lamb mince, egg, Seven Colours Grill Seasoning™, black pepper, and chilli flakes.
Add 2 tablespoons of Worcestershire sauce and mix thoroughly until well incorporated. Shape the mixture into small, equal-sized balls.
Preheat your air fryer or oven to 190°C.
Arrange the meatballs in a single layer and cook for 10 minutes until golden and cooked through.
In a pan over medium-low heat, combine the tomato sauce, barbeque sauce, honey, soy sauce and the remaining 2 tablespoons of Worcestershire sauce. Simmer for 6 minutes, stirring occasionally.
Toss the cooked meatballs in the prepared sauce until fully coated.
Thread one piece of bowtie pasta, a bay leaf and a saucy meatball onto each skewer or toothpick. Arrange the skewers upright on a serving tray.

Serve immediately or chilled. For an extra touch, pair with a creamy mayo dressing for dipping. These skewers are best enjoyed chilled, making them perfect for entertaining!