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Grilled Meatballs, Smokey Tomato Sauce & Grilled Garlic & Cheese Bread-Pix Intensive

jfm0830jfm0830 Posts: 987
edited June 2013 in EggHead Forum
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.


3 LBGE & More Eggcessories than I care to think about.


  • Hokie_SmokerHokie_Smoker Posts: 659
    Wow!  Great looking cook, send the second batch to me.


    Johnson, Navin R... Sounds like a typical bastard.


    Belmont, NC

  • JamieoroJamieoro Posts: 180
    Thos looks amazing! Thanks for sharing and for all the pix. Adding this to my to do list right now...
  • SteveWPBFLSteveWPBFL Posts: 1,325
    WoW, too! Amazing looking cook!
  • freduc2freduc2 Posts: 73
    Nice. Another cook from this forum that I'll be stealing.
    LBGE, Weber Performer. Located in Franklin County Pa.
  • MickeyMickey Posts: 18,738
    Ok, where do you live and what time do we sit down to dinner? Wow
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • calikingcaliking Posts: 11,122
    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 2013
    A happy BGE family in Houston, TX.
  • CANMAN1976CANMAN1976 Posts: 1,590
    Jfm0830 your really Bobby Flay right!!!
    Amazing, I'm now starved...gotta try for sure:) :P
    Hows ya gettin' on, me ol ****? 

    Kippens.Newfoundland and Labrador. (Canada).
  • yzziyzzi Posts: 1,793
    That looks like some great eating right there. 
    Dunedin, FL
  • jccbone62jccbone62 Posts: 212
    I agree with yzzi this does look like some good eating. Nice work!
    XL owner in Wichita, KS
  • fiver29fiver29 Posts: 628
    Wow.  Just wow.  I'm with Mickey on this one.  
    Strongsville, Ohio

    Yes.  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]

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Another winner Jim, great job as always!
    Go Dawgs! - Marietta, GA
  • Greeno55Greeno55 Posts: 635
    This looks fantastic. I've missed your photo essay cooks Jim.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • pwg56pwg56 Posts: 93
    Awesome.  I look forward to all of your cooks.
  • Black_BadgerBlack_Badger Posts: 1,182

    Finally back in the Badger State!

    Middleton, WI
  • jfm0830jfm0830 Posts: 987
    edited June 2013
    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.
    Gee, I didn't think I've was gone that long and I've been back for 5 or 6 weeks now, but thanks. Since you mentioned missing my cooks: I'll take the opportunity to do a little "shameless self-promotion". I did one of my best cooks ever  a week ago and it seemed to fly under most folks radar screen. So if some of you missed it:

    3 LBGE & More Eggcessories than I care to think about.
  • DredgerDredger Posts: 1,453
    That looks incredible. Cooking fresh is worth the effort.
    Large BGE
    Greenville, SC
  • SmokeyPittSmokeyPitt Posts: 9,860
    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. 

  • 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

  • JaredMDJaredMD Posts: 59
    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
  • bccomstockbccomstock Posts: 338

    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog:
  • I coulda done better....NOT!! Beautiful cook Jim!
    Flint, Michigan
  • thetrimthetrim Posts: 5,664
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • bbqlearnerbbqlearner Posts: 760
    Beautiful cook!

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • WiltOnTiltWiltOnTilt Posts: 102
    absolutely incredible!
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