Get ready to show off the power of your Ninja Woodfire Grill with these Smoky Cheesy Meatballs. Big, juicy, and stuffed with gooey buffalo mozzarella, these meatballs are pure comfort food with a gourmet twist. Topped with Gouda and paired with bolognaise sauce and pasta, this dish is a winner for BBQ enthusiasts. Perfect for feeding 5–6 people with a bit left over to enjoy later.
Smoky Cheesy Meatballs on the Ninja Woodfire
Ingredients
For the Meatballs:
For the Topping:
For Serving:
Instructions
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Mix and Shape:
Combine beef mince, coconut flour, onion, seasoning, garlic paste, eggs, bacon lardons, salt, and pepper in a large bowl. Mix thoroughly and form into 15 meatballs (100g each). Insert a cube of buffalo mozzarella in the centre of each meatball, sealing well to prevent leaks. Roll in grated Parmesan and place on a baking tray.
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Fire Up the Ninja Woodfire:
Preheat your Ninja Woodfire on the 'Smoker' setting at 125°C. Use cherry wood pellets for a sweet, smoky flavour. Smoke the meatballs until they reach an internal temperature of 60°C, approximately 35 minutes.
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Layer the Sauce:
Place a layer of bolognaise sauce in a disposable foil tray. Arrange the smoked meatballs on top, pour over additional sauce, and top each meatball with half a slice of Gouda. Sprinkle chopped basil over the top.
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Final Cook:
Return the tray to the smoker and continue cooking until the meatballs hit 74°C internally, about 30 minutes.
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Air Fry the Sides:
While the meatballs finish, air fry the garlic ciabatta breadsticks and sugardrop tomatoes for a few minutes.
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Serve and Enjoy:
Serve the smoky meatballs with air-fried breadsticks, tomatoes, and cooked tagliatelle. Garnish with extra Parmesan and basil.
Equipment
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Note
For a spicier kick, add a pinch of chilli flakes to the meatball mix.
These meatballs reheat beautifully, so don’t stress if you’ve got leftovers.
