Meatballs are a staple in many households, but let’s kick it up a notch. These meatballs are gigantic, stuffed with cheese, and smoked to bring out an amazing flavour. Whether you’re feeding the kids or having a BBQ with friends, these meatballs are guaranteed to impress. Let’s get cooking!
Big Cheesy Meatballs
Ingredients
Meatballs
Cheese Filling
Coating
Sauce
Instructions
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Setting up the ProQ
- Get Started: Dust off the ProQ and set it up using the Minion method with Coconut Charcoal Briquettes.
- Ignite: Place a small pile of Kamado Joe Big Block XL Lumpwood Charcoal in the centre to ignite.
- Add Smoke: Add Bourbon Infused Oak from The Oak Bloke for smoking. Fill the water pan with lava rocks.
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Preparing the Meatballs
- Mix Ingredients: In a large bowl, combine beef mince, coconut flour, chopped onion, Mediterranean seasoning, garlic paste, egg yolks, whisked egg whites, bacon lardons, salt, and pepper. Mix well.
- Shape Meatballs: Divide the mixture into 100g portions. Place a mozzarella pearl in the center of each portion and shape the meat around it, ensuring it's sealed well.
- Coat: Roll each meatball in grated parmesan cheese and place on a baking tray for easy transfer.
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Smoking the Meatballs
- Stabilize Temperature: Once the ProQ is stable at around 120°C (250°F), place the meatballs inside.
- Smoke: Smoke the meatballs for about 1.5 hours until they reach an internal temperature of 60°C (140°F).
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Adding the Sauce
- Prepare Sauce: In a large disposable foil tray, add a layer of bolognese sauce.
- Add Meatballs: Place the smoked meatballs on top of the sauce, then pour additional bolognese sauce over them.
- Top with Cheese: Place a slice of mozzarella on each meatball and sprinkle with fresh chopped basil.
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Final Cooking
Return to Smoker: Place the tray back in the ProQ and continue cooking until the meatballs reach an internal temperature of 74°C (165°F).
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Serving
- Rest: Let the meatballs rest for about 10 minutes before serving.
- Serve and Enjoy: Enjoy your smoky, cheesy meatballs with a delicious gooey centre!
Equipment
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Note
- Extra Smoky: For an extra smoky flavour, you can add more wood chips during the smoking process.
- Make Ahead: These meatballs can be prepped and stored in the fridge a day before cooking.
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