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BBQ Beef Meatballs

with Cheese and Sundried Tomato

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Get ready to indulge in a savoury and satisfying meatball recipe that's perfect for any occasion. Whether you're craving a hearty meatball sub, a comforting pasta dish, or simply want to enjoy the meatballs on their own, this recipe is sure to hit the spot. Quick and effortless to prepare, it's a no-brainer addition to your cooking arsenal. Recipe credit Cafe Delites.
Prep time
10 Minutes
Cook time
30 Minutes
Fuel
Black Wattle Briquettes 4kg Bag
Best cooked on
Colt 40 Smoker & BBQ

Meatballs

1kg Beef mince
1 egg, lightly whisked
1/3 cup breadcrumbs
150g semi-dried tomatoes, drained and oil reserved
1/2 cup grated Parmesan cheese
4 cloves garlic, crushed
4 tbsp tomato paste
1 tbsp fresh chopped oregano
1 tbsp fresh chopped basil
1 tbsp oil
Salt to taste (about 1 tbsp) and pepper

Sauce

Reserved Sun Dried Tomato oil
2 x 420g jars tomato pasta sauce (or tomato soup)
180 g large bocconcini balls (6 large balls the size of golf balls), sliced
Harvati cheese (if desired)

  1. Prepare the bottom section of the Charmate Colt 40 Smoker & BBQ with lit Charmate Briquettes. Place a cooking grate over the coals.

  2. In a bowl, combine the mince, egg (or mustard if you don’t have eggs) breadcrumbs, sun dried tomatoes drained of oil (reserve oil), cheese, garlic paste, oregano and basil. Season with salt and pepper.

  3. Mix the ingredients together and shape them into meatballs.

  4. Heat oil in a Charmate Cast Iron Camp Oven. Brown the meatballs in batches for 3-4 minutes, directly above the coals, turning the meatballs so they are brown on all sides.

  5. Remove the meatballs from the camp oven and set aside. Cook the tomato paste and garlic, stirring until fragrant. Then add two cans of your favourite tomato-based pasta sauce. Stir for a minute or so.

  6. Remove camp oven from the grill and carefully stack the middle section of the smoker. Return the camp oven to the grill with the lid on and cook for a further five minutes.

  7. Add the bocconcini balls and harvati cheese then remove the camp oven.

  8. Carefully remove the middle section of the smoker and clear the briquettes to one side of the basket, making room for the camp oven.

  9. Place the camp oven in the coal basket, near the coals. Make sure the lid is on and simmer for 15-20 minutes, or until the meatballs have cooked through and the sauce has thickened.

  10. Remove the camp oven from the smoker and set aside with the lid off for five minutes. Add extra cheese here if you like.

  11. Sprinkle parsley or oregano and serve!

Recipe credit Cafe Delites

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