the Ingredients
For the Meatballs:
Special Equipment
- Weber Slate or
- Weber Griddle
Instructions
- In a large bowl combine the minced beef, pork, onion, garlic, breadcrumbs, egg, Parmesan, parsley, salt, and pepper.
- Mix well until evenly combined, then roll into 12 small meatballs of equal size.
- Prepare the barbecue for direct heat, approx. 180-230°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- Heat a Slate Grill, or griddle over medium-high heat, brushing lightly with oil.
- Cook the meatballs for about 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
- Keep warm while you prepare the other elements.
- Place a small pan on the griddle and melt the butter in it.
- Add the double cream and warm through, then crumble in the Gorgonzola.
- Stir until the cheese melts into a smooth, velvety sauce.
- Finish with a pinch of black pepper.
- Keeping all 12 buns attached as one piece, slice horizontally through the centre to create a large “sandwich” layer.
- Place the base section on the griddle and toast 2–3 minutes until lightly golden.
- Spoon a little Gorgonzola cream over the toasted base, then arrange the warm meatballs evenly across it (two per portion).
- Drizzle with a little more Gorgonzola cream, scatter a few rocket leaves over the top, and place the top half of the buns back on.
- Brush the tops with melted butter you can use the large Basting Dome to steam the bus slightly.
- To Serve: Serve warm with extra Gorgonzola cream on the side for dipping. Soft brioche, rich cheese, peppery rocket, and juicy Italian meatballs make this a comforting, crowd-pleasing dish.
Prebare the Meatballs:
AT THE GRILL:
Assemble the Sliders:
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