Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Spaghetti and Meatballs BGE Style 7-28-12

Doc_EggertonDoc_Eggerton Posts: 4,571
edited July 2012 in EggHead Forum
There has been a lot of diet discussion today, and you can tell we're off the reservation.  Been that way for a month dealing with my daughter's wedding.  Monday starts a "reset" on our program which is a strict restart.  Last time I did that I lost 5 pounds in a week, which should put me right back where I was a month ago.

OK, only two more nights of debauchery left.

Meatballs were 50/50 Italian sausage and ground round.  Mixed finely diced sweet peppers, onion, and fresh garlic, with black pepper and sea salt, into the meat.

Cooked raised grid (next time lower grid) at close to 500 for about 5 minutes to a side.  Store bought sauce, but the same diced mixture of veggies added.  The bread was Alexia brand, which is the best prepared garlic bread I know.

I haven't had meatballs in I don't know how many decades.  This was good.  We are going to try the basket to make turkey balls, fish balls, crab balls......., with our usual veggies cooks.

Pics to follow.

XLBGE X 2, LBGE, MBGE and lots of toys


  • Doc_EggertonDoc_Eggerton Posts: 4,571

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Mike8itMike8it Posts: 468
    edited July 2012
    Looks good doc! I like the meatball rack
  • scaryangelscaryangel Posts: 134
    Where did you buy the meatball rack?
  • Doc_EggertonDoc_Eggerton Posts: 4,571
    Williams Sonoma.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • setdahooksetdahook Posts: 155
    Looks great! One thing I like to do is pan fry the meatballs first to get a nice caramelizationon them. Then I would finish in oven but now that I have an egg even better.

    The cooks you do always look like they turn out so taisty how do I get a reservation at the table Doc?
  • LizzieSampsLizzieSamps Posts: 894
    With the rack closed, can you close the egg, does the handle stick out, or is that any problem if it does?  
  • Doc_EggertonDoc_Eggerton Posts: 4,571
    With the rack closed, can you close the egg, does the handle stick out, or is that any problem if it does?  
    It has a detachable handle, that I don't use, I just grab the base.  That was a Large, and it fit easily.  MIght fit a Medium, but not sure.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • lakewadelakewade Posts: 376
    Great idea and the results looks great.  Thanks for sharing.

    I feel a whole lot more like I do now than I did when I got here.
  • MickeyMickey Posts: 16,664
    I do the balls ( no rack) on the grid in reg lower then raise after setting the meat on all sides to raised. Also next time do sauce. It picks up a little smoke - wow.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • BaysidebobBaysidebob Posts: 489
    I saw a your post on the BGE forum where you made meatballs from half ground beef and half Italian sausage.  Looked great. So I looked around and found a simple Lugase Italian sausage recipe. I bought a 3 lb. pork shoulder. It turned out a bit less after removing the “skin” and bone. I got 3 lbs of chuck roast.  Chilled and cubed everything and mixed up the cubes. Sprinkled the sausage seasoning over everything and mixed it up some more then ran it all through the grinder. 90 minutes in the freezer to firm up the meat balls and on they went at 400 dome temp. Actual operating dome temp was 350 more or less with all the tending but the smell of hair burning off my fingers and hands was a sure indication of sufficient fire. I did not add wood. Didn’t want it here. It was 55 minutes till the last one came off. The Thermopen really shined here. Lots of checking and moving from less hot to hot. Pork is “well” at 170. I went for 180 plus and it worked out well.  Spaghetti tonight,  Meatball sammies for a good while.
    My actuary says I'm dead.
  • Doc_EggertonDoc_Eggerton Posts: 4,571
    Wow, talk about knocking it up a notch!  Looks great.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • BaysidebobBaysidebob Posts: 489
    The meat grinder is a great addition to the egg experience.  Yup, it's time consuming.  If time was my issue I'd still have the gasser.
    My actuary says I'm dead.
  • That meatball rack is outstanding! Where did you get it, I want one. :D
  • anezanez Posts: 122
    that looks great, doc. well played
  • Doc_EggertonDoc_Eggerton Posts: 4,571
    Bought the rack at Williams Sonoma.  I suspect you can do beef just fine right on the grid, but we're going to do turkey, shrimp, fish balls which might need the support of the rack, and looking forward to (sort of) onigiiri rice balls.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Sounds great. I'm going to look the rack up. It's a great tool to have I'm sure.
  • EllisEllis Posts: 195
    Doc the meatballs look great, tell me about cleaning the pan. Looks like it could pain.

  • Doc_EggertonDoc_Eggerton Posts: 4,571
    Soaked in dish water overnight and scrubbed with a yellow scrungie.  No big deal, but all the SS stuff needs a soak after a cook.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • EllisEllis Posts: 195
    Thanks Doc

  • GriffinGriffin Posts: 7,241
    =D> Looks like both of you did a great job on dem meatballs. Suddenly I'm craving some sketti and meatballs.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


Sign In or Register to comment.