This is an all-American meatball flavored with a number of herbs and spices and grilled as skewers of meat. The extra mustard added to the barbecue sauce gives them a sharp bite.
8 to 12 (8-inch) bamboo skewers
1 large egg
2 tablespoons whole milk
3 slices seeded rye bread, broken into small pieces
3 scallions, white parts and 2 inches of green tops, chopped
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried
1/4 teaspoon ground allspice
Pinch of ground nutmeg
3/4 pound ground chuck
1/2 pound ground pork
Salt and freshly ground black pepper to taste
1 cup Southern Barbecue Sauce or purchased barbecue sauce
1/4 cup Dijon mustard
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Whisk egg and milk in a mixing bowl, and add bread, scallions, parsley, thyme, allspice, and nutmeg, and mix well. Add beef and pork to the mixing bowl, season to taste with salt and pepper, and mix well again.
3. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
4. Combine Southern Barbecue Sauce and mustard in a mixing bowl, and whisk well. Divide mixture into 2 bowls.
5. Grill skewers for a total of 8 to 10 minutes, uncovered if using a charcoal grill, turning them gently with tongs to cook all sides, and basting with barbecue sauce mixture. Serve immediately, discard sauce used for basting, and serve with other bowl of barbecue sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.