Get ready to fire up your Ninja Woodfire and put its spacious grill to the test with this mouth-watering recipe.
We’re making 15 huge, 100g meatballs, each stuffed with buffalo mozzarella and topped with Gouda. This recipe is a testament to the Ninja Woodfire’s impressive capacity, easily feeding a family of five within 1.5 hours, including prep time. That’s pretty damn good!
The meatballs are wonderfully smoky, moist, and flavourful, with the mozzarella and Gouda working well together. So, let’s get that Woodfire Technology working and create a feast to remember!
Prep Time: 30 minutes
Cooking Time: 1 hour 5 minutes
Feeds: 5-6 people (with leftovers)
Ingredients:
- 1,200kg beef mince (15% fat)
- 2 tbsp coconut flour
- 100g finely chopped onion
- 2 tbsp Mediterranean or Italian seasoning (I used Neil’s Sarap BBQ Dayum Savoury Mediterranean
- Seasoning & Rub)
- 1 tbsp garlic paste
- 2 eggs (whites whisked into soft peaks first, yolks just chucked in)
- 100g bacon lardons
- 1 tsp salt
- 1/2 tsp black pepper
- 250g buffalo mozzarella, cut into small cubes
- Grated parmesan cheese for rolling
- Gouda slices, each cut in half
- Bolognaise sauce
- Fresh chopped basil
- Stonebaked Garlic Ciabatta Breadsticks, Sugardrop Tomatoes, and Tagliatelle for serving
Step 1: The Mix-Up
In a large bowl, mix together the beef mince, coconut flour, chopped onion, Mediterranean or Italian seasoning (I used Neil’s Sarap BBQ Dayum Savoury Mediterranean Seasoning & Rub), garlic paste, eggs, bacon lardons, salt, and black pepper.
Form the mixture into 100g meatballs. In the centre of each meatball, place a small cube of buffalo mozzarella.
Close up nice and tight to prevent any leaks. Roll each meatball in grated parmesan cheese and place on a baking tray.
Step 2: Fire Up the Ninja Woodfire
Next, we need to fire up the Ninja Woodfire. Set it to the ‘Smoker’ setting at 125°C (250°F) using cherry pellets.
Place the meatballs inside and smoke until they reach an internal temperature of 60°C (140°F). This should take about 35 minutes.
Step 3: Get Saucy
In a large disposable foil tray, add a layer of bolognaise sauce and place the smoked meatballs on top.
Pour over more sauce before placing a half slice of Gouda on each meatball.
Sprinkle with some fresh chopped basil.
Step 4: Final Stretch
Return the tray to the Ninja Woodfire until the internal temperature of the meatballs hits 74°C (165°F). This should take about another 30 minutes.
While the meatballs are resting, air fry the Stonebaked Garlic Ciabatta Breadsticks and Sugardrop Tomatoes. This should only take a few minutes and can be done while setting the table and getting things ready.
Serve the meatballs with the air-fried breadsticks and tomatoes, and cooked Tagliatelle. Add an extra sprinkle of basil and parmesan for garnish.
Enjoy these smoky, cheesy meatballs, full of moist beef and gooey cheese.
Could you ask for more?
The Final Result
