Meatballs in Tomato and Basil Sauce
Prep Time 20 minutes // Cook Time 70 minutes // Difficulty Easy // Servings 4
Ingredients
For meatballs
- 750g beef mince (or a combination of beef & pork mince)
- 1 brown onion, finely diced
- 2 eggs
3/4 cup bread crumbs - Salt and pepper, to taste
For sauce
- 2 tablespoons olive oil
- 3 cloves of garlic, crushed
- 1 brown onion, finely diced
- 2 long red chillies, deseeded and finely chopped
- Salt and pepper, to taste
- 1 1/2 bottles (1L) passata sauce
- 3 teaspoons powdered beef stock
- 3 tablespoons fresh basil, chopped
- 3/4 cup grated parmesan
Method
Step 1
Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre and add the oil. Preheat on high for ten minutes.
Step 2
For the meatballs, combine all the ingredients together in a bowl. Roll into small 3cm balls (makes approx. 25-30 balls).
Step 3
Once the barbecue is preheated, leave the heat setting on high. Add the garlic, onion, chilli, salt and pepper to the casserole dish and fry for 2-3 minutes. At the same time, add the meatballs to the grill and cook for 2-3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the barbecue using heatproof/oven gloves.
Step 4
Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, remove them from the grill and add to the casserole.
Step 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.
Step 6
Remove the casserole lid and continue cooking, stirring occasionally, for another 15 minutes. Just before serving, stir in the chopped basil and sprinkle with the grated parmesan.
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