I love to grill something, then put it in a cast iron skillet or in a skillet with sauce – you get the smoke and direct heat searing, and then can add flavors with your choice of sauce. Here, the combination of cherrywood smoked meatballs topped with a tomato sauce and a bit of cheese showcases this method at its best.
Preparation time: 10 minutes | Cooking time: 40 minutes
Recommended heat: Medium hot grill, with a few pieces of cherry wood on the charcoal to create a nice smoke
- 4 tablespoons of your favorite barbecue dry smear (store bought or homemade)
- 1kg of ground beef
For the tomato sauce
- 500 ml of passata
- 125 ml barbecue sauce of your choice
- 3 tablespoons dry barbecue rub
- 4 teaspoons of Worcestershire sauce
- A handful of grated cheddar cheese
- Cooked white rice
- Toasted garlic bread
- Sliced marinated jalapeños
- Small handful of chopped fresh cilantro
- First, make the meatball mixture by kneading the dry rub into the ground beef until evenly blended. Shape the beef into golf ball-sized meatballs, rolling them in the palms of your hands until nice and smooth.
- Grill the meatballs
- on medium-hot grill until seared on the outside. You want a beautiful golden brown color, which should take eight to 10 minutes.
- Combine all the ingredients for the tomato sauce, except the cheese, in a pitcher.
- Sauté the meatballs in a skillet or cast iron skillet, pour over the tomato sauce and sprinkle with cheddar cheese on top.
- Cook on the charcoal with the barbecue lid on until the sauce is bubbling, the cheese melts and the meatballs reach an internal temperature of 74 ° C. This should take about 30 minutes.
- Serve with cooked white rice and toasted garlic bread, adding a few sliced marinated jalapeños and a pinch of fresh cilantro on top.
Food and Fire Recipe: Create Bold Dishes with 65 Cook Outdoors Recipes by Marcus Bawdon (Dog ‘n’ Bone, £ 14.99).