Big Cheesy Meatballs

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!