In the kitchen:

• Mix all the seasonings together with the minced pork meat.
• Continue to mix the meat until slightly sticky, to give it texture.
• Form the meat into balls roughly the size of a tennis ball.
• For best result, marinate overnight.

At the barbecue:

• Preheat the Weber Grill to 180 Degrees Celsius and prepare for Direct Heat. If using a charcoal barbecue, you will need ¾ Weber Rapid-fire Chimney Starter of lit briquettes.
• Place meatballs on to the cooking grate over direct heat. Close the lid and let cook for 2 minutes before flipping.
• Check that the internal temperature has reached 80 degrees Celsius with the Weber Instant Read Thermometer.
• Once done, remove from the barbecue and serve warm.