750ggrams beef mince (or a combination of beef & pork mince)
1 brown onion, finely diced
2eggs
¾cupcup bread crumbs
Salt
Freshly ground black pepper
SAUCE
3cloves of garlic, crushed
1brown onion, finely diced
2long red chillies, deseeded and finely chopped
1llitre (1 1/2 bottles) passata sauce
3tspteaspoons powdered beef stock
3tbsptablespoons fresh basil, chopped
¾cupcup grated parmesan
1
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.
2
Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).
3
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.
4
Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.
5
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.
6
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.
Ingredients
2tbsptablespoons olive oil
MEATBALLS
750ggrams beef mince (or a combination of beef & pork mince)
1 brown onion, finely diced
2eggs
¾cupcup bread crumbs
Salt
Freshly ground black pepper
SAUCE
3cloves of garlic, crushed
1brown onion, finely diced
2long red chillies, deseeded and finely chopped
1llitre (1 1/2 bottles) passata sauce
3tspteaspoons powdered beef stock
3tbsptablespoons fresh basil, chopped
¾cupcup grated parmesan
Directions
1
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.
2
Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).
3
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.
4
Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.
5
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.
6
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.
