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Saturday, May 8, 2021

BBQ Meatballs Recipe with Tomato Sauce

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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

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  • 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

To serve

  • Cooked white rice
  • Toasted garlic bread
  • Sliced ​​marinated jalapeños
  • Small handful of chopped fresh cilantro


  1.  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.
  2.  Grill the meatballs
  3. on medium-hot grill until seared on the outside. You want a beautiful golden brown color, which should take eight to 10 minutes.
  4.  Combine all the ingredients for the tomato sauce, except the cheese, in a pitcher.
  5.  Sauté the meatballs in a skillet or cast iron skillet, pour over the tomato sauce and sprinkle with cheddar cheese on top.
  6.  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.
  7.  Serve with cooked white rice and toasted garlic bread, adding a few sliced ​​marinated jalapeños and a pinch of fresh cilantro on top.
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Food and Fire Recipe: Create Bold Dishes with 65 Cook Outdoors Recipes by Marcus Bawdon (Dog ‘n’ Bone, £ 14.99).


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