Meatballs in Tomato and Basil Sauce

Difficulty: easy
Fuel Type:
  • 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


  • 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. 
  • Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).
  • 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.
  • Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.
  • 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.
  • 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.

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