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Grilled Meatballs, Smokey Tomato Sauce & Grilled Garlic & Cheese Bread-Pix Intensive
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jfm0830
Posts: 987
I attended my dealer's BGE event on Friday & Saturday, so I was not able to cook those days. Meanwhile I had picked up Cuisine Grilling's Great Grilling summer magazine supplement. I started looking at the recipes mid morning Sunday. I'd decided by noon time I was going to grill something for supper. This meal was 3 separate dishes that taken together made for a wonderful Italian meal.
The Smokey Tomato Sauce used: Garlic, onion, tomatoes, basil, smoked paprika, salt, chicken broth, red wine vinegar, tomato paste, olive oil and black pepper.
The onions were cut into 1/2" slices & the tomatoes were cut in half before going onto the Egg, The Egg is set up for indirect grilling with the plate setter installed legs up and the s/s grill grate over. The Egg has been stabilized at 400 degrees & some oak chips have just been added. The tomatoes were smoke roasted until they softened.
Once cooled, the tomatoes & onions were cut up & placed in a food processor together with the minced garlic and were pureed until smooth in consistency.
The pureed tomatoes, onion & garlic are in a sautee pan where they will be brought to a boil. At that point the smoked paprika will be added and the heat will be reduced to a simmer while the sauce thickens for 5 minutes. Then I lowered the heat to keep the sauce warm until the meatballs get added.
The next step was the Grilled Meatballs. A zero tare Kitchen scale makes quick work of measuring some of the ingredients: for example the meats. I placed my mixing bowl on the scale and zeroed out the weight. Then I added the 12 ounces of beef (shown here). Next the scale was zeroed out again and the 12 ounces of ground pork were added.
The other ingredients for the Grilled Meatballs are added: Egg, minced onions & garlic, minced fresh basil, parmesan cheese, mozzarella pizza balls, oregano, red pepper flakes, salt & Italian bread crumbs.
The meat was divided into 1/4 cup portions and formed into balls. Before the ball is completely formed a mozzarella cheese pearl (ball) is inserted into the middle & sealed up inside the meatball.
The meatballs are on skewers & have been brushed with vegetable oil.
The skewers are on the Egg which has been stabilized at 375. Just before putting the skewers on the grill, I added a handful of wood chips.
The meatballs are done. I rested them, tented in foil, for 5 minutes.
Some minced fresh basil, red wine vinegar, salt & pepper plus the meatballs are added to the sauce and the sauce will continue to be heated on a low simmer until the pasta & garlic bread are done.
Time to make the Grilled Garlic & Cheese Bread. The ingredients are Softened butter, garlic, minced fresh basil, parmesan cheese, mozzarella cheese pearls (balls), salt & pepper.
The Egg is set up for indirect grilling at 350. I installed the half moon cast iron grill griddle to crisp up the buttered side of the bread.
The parmesan cheese & mozzarella cheese pearls are on the garlic bread which is back on the Egg where it will be grilled indirectly until the cheese is melted, about 12 minutes.
As part of our recent Kitchen renovation I purchased a new electric cooktop. One of the nice features is called Turbo Boll which is a burner with triple the wattage of a normal burner of this size. It brought 6 quarts of water to a rolling boil in under 4 minutes. This compares to 35-40 minutes for the old cooktop. I know I am going to love this feature going forward. The pasta was cooked on the stove while the garlic bread was finishing up on the Egg. The sauce is on a low simmer on the right burner.
The rigatoni is done & it is time to get the garlic bread off the Egg.
The garlic bread is done after about 12 minutes which conveniently was the time the rigatoni took to cook.
Time to eat! The pasta & sauce were served directly out of the pan on the stove.
The cheese garlic bread was amazing!! It had great flavor from the fresh herbs and a wonderful crispy crust. This is relatively easy to make and is so much better than the garlic bread in a foil bag that you buy at the supermarket to heat in your oven. My wife, who is not a bread lover, had 3 slices.
The Smokey Tomato Sauce & Grilled Meatballs were excellent. The flavors from the fresh herbs & spices were well worth the effort. Both the meatballs & sauce had picked up a bit of a nice smokey flavor from the oak chips.
This was a case where this recipe looked great on paper and was truly excellent when made. My house still smalls like a wonderful Italian restaurant the morning after, 12 hours later. Next time I plan to make a double batch of this meal.
Jim
Comments
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Wow! Great looking cook, send the second batch to me.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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Thos looks amazing! Thanks for sharing and for all the pix. Adding this to my to do list right now...
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WoW, too! Amazing looking cook!
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Nice. Another cook from this forum that I'll be stealing.LBGE, Weber Performer. Located in Franklin County Pa.
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Ok, where do you live and what time do we sit down to dinner? WowSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Beautiful pictorial. I love how the story unfolds. And your new kitchen looks amazing as well!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Jfm0830 your really Bobby Flay right!!!
Amazing, I'm now starved...gotta try for sure:) :PHows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
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I agree with yzzi this does look like some good eating. Nice work!XL owner in Wichita, KS
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Wow. Just wow. I'm with Mickey on this one.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Another winner Jim, great job as always!
LBGEGo Dawgs! - Marietta, GA -
This looks fantastic. I've missed your photo essay cooks Jim.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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Awesome. I look forward to all of your cooks.
^:)^ -
Incredible!Bookmarked...Finally back in the Badger State!
Middleton, WI -
Thanks guys and gals for taking the time to look and your kind words.Greeno55 said:This looks fantastic. I've missed your photo essay cooks Jim.Jim
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That looks incredible. Cooking fresh is worth the effort.
Large BGE
Greenville, SC -
That looks excellent Jim. I have done a really simple meatball recipe on the egg a couple of times and then served it with a jar of sauce on spaghetti. I was really surprised how good it was. I can only imagine how good yours was after all the work you put in! Nice job as always!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Really impressive. Well done Sir.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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Wow, everything looks fantastic but the grilled meatballs themselves look amazing.. and getting some smoke on the veggies before making the tomato sauce is brilliant. Great cook!XL BGE - Baltimore, MD
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Black_Badger said:Incredible!Bookmarked...
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
I coulda done better....NOT!! Beautiful cook Jim!Flint, Michigan
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Wow!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Beautiful cook!
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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absolutely incredible!
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