Meatballs . . . a standard family favourite in my house!
Today I decided to step these up a gear (or two) and set out to create the perfect meatball that the kids would also be a fan of.
These are HUGE balls . . . stuffed with cheese, smoked and full of flavour.
Let’s do this!
Setting up the ProQ
Today I decided it was time to dust off the ProQ and go back to where it all begun for me.
I used the tried and trusted Minion method using their Coconut Charcoal Briquettes.
Once set up I placed a smile pile of established Kamado Joe Big Block XL Lumpwood Charcoal in the centre to get the party started!
Accompanying the briquettes I had some Bourbon Infused Oak from The Oak Bloke for some awesome smoke.
Note: Pretty standard for me . . . lava rocks in the water pan
Meatballs: The Ingredients
In a large bowl I combined the following ingredients:
- 1,200kg beef mince (I used 15% fat)
- 2tbsp coconut flour
- 100g finely chopped onion
- 2tbsp Mediterranean seasoning (or Italian seasoning)
- 1tbsp garlic paste
- 2 eggs (whites were whisked into soft peaks first . . . yolks just chucked in)
- 100g bacon lardons
- 1tsp salt
- 1/2tsp black pepper
Meatballs: The Cheese
Each meatball was 100g (keeps things nice and simple). In the centre of each I placed a mozzarella pearl and closed up nice and tight to prevent any leaks.
To finish the meatball prep, each ball was then rolled in grated parmesan cheese and placed on a baking tray simply to help with carrying outside to the BBQ area.
Let’s roll that Smoke
Once the ProQ was sitting nice and stable around the 250°f mark it was time to place the meatballs inside and let that whisky oak do its thing.
After around 1.5 hours they’ll be hitting an internal temperature of around 140°f which means its time to take inside and move on to the next stage.
Time to get SAUCY!
In a large disposable foil tray I added a layer of bolognaise sauce and placed the smoked meatballs on top. I then poured over more sauce before placing a slice of mozzarella on each with some fresh chopped basil.
The tray was then returned to the ProQ until the internal temperature of the meatballs hit 165°f
Just take a look inside . . . moist beef, smoke ring with gooey cheese . . . could you ask for more!