Meatballs in Tomato and Basil Sauce
People
Serves 6
Prep Time
5 min.
Barbecue Time
1:05 h
- People
- Serves 6
- Prep Time
- 5 min.
- Barbecue Time
- 1:05 h
the Ingredients
- 2 tablespoons olive oil
For meatballs
- 750 grams beef mince (or a combination of beef & pork mince)
- 1 brown onion, finely diced
- 2 eggs
- ¾ cup bread crumbs
- Salt and pepper, to taste
- Freshly ground black pepper
For sauce
- 3 cloves of garlic, crushed
- 1 brown onion, finely diced
- 2 long red chillies, deseeded and finely chopped
- 1 litre (1 1/2 bottles) passata sauce
- 3 teaspoons powdered beef stock
- 3 tablespoons fresh basil, chopped
- ¾ cup grated parmesan
Instructions
- 01 Set up your barbecue for direct cooking. Place a Weber Ware Casserole Dish (without lid) in the centre of the barbecue and add the oil. Preheat on high for 10 minutes.
- 02 Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).
- 03 Once the barbecue is preheated, leave the heat setting on high. To the casserole dish, add the garlic, onion, chillies, and a seasoning of salt and pepper; fry for 2 to 3 minutes. At the same time, add the meatballs to the grill and cook for 2 to 3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the barbecue wearing heatproof gloves.
- 04 Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.
- 05 Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q). Place the lid on the casserole dish and place on the trivet. Cook for 45 minutes.
- 06 Remove the casserole lid and continue cooking for another 15 minutes, stirring occasionally. Just before serving, stir in the chopped basil and sprinkle with the grated Parmesan cheese.
the Ingredients
- 2 tablespoons olive oil
For meatballs
- 750 grams beef mince (or a combination of beef & pork mince)
- 1 brown onion, finely diced
- 2 eggs
- ¾ cup bread crumbs
- Salt and pepper, to taste
- Freshly ground black pepper
For sauce
- 3 cloves of garlic, crushed
- 1 brown onion, finely diced
- 2 long red chillies, deseeded and finely chopped
- 1 litre (1 1/2 bottles) passata sauce
- 3 teaspoons powdered beef stock
- 3 tablespoons fresh basil, chopped
- ¾ cup grated parmesan
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