This fairly simple recipe is great because it allows you to make several meatballs at once (which is great for lunches) and, if you really make a lot, you can even freeze them raw* or cooked to enjoy them next time, which is really convenient.
Of course, the end result is also delicious; you can even eat the meatballs as is or put them in your spaghetti, for example. Whether you are having a party, going camping or preparing a family dinner, these meatballs will always be a winner.
Without further ado, here’s how to prepare them:
Ingredients (for 8 meatballs):
200 g (approximately) sheep's milk parmesan (lactose-free)
1 lb ground Quebec pork
1 lb Canadian grass-fed ground beef
1 tbsp (approximately) of Appalaches BBQ Québec X La ferme Monette dry marinade
2 tbsp (approximately) Argentina BBQ Quebec dry marinade
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2 tbsp (approximately) California BBQ Quebec dry marinade
2 cups bacon rind chips
8 pitted green olives
2 eggs
142 g of lactose-free semi-soft cheese
Honey, to taste
Nashville BBQ Quebec sauce , to taste
Preparation :
Preheat the BBQ to 350-400°F, making sure to create an indirect cooking zone**.
Using a cheese grater, finely grate the Parmesan cheese. Set aside.
Place the ground beef and pork in the same bowl, then mix the two meats by hand.
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Cover the meat mixture with Appalachian dry rub, then add the Argentina and California dry rubs on top. Mix the contents of the bowl again.
Add the grated Parmesan to the bowl with the meat mixture, then mix everything together.
In another bowl, crush the bacon rind chips by hand or using a mortar and pestle until you have small, crispy pieces (the chips should not turn to dust).
Add the chips to the bowl containing the meat mixture, then mix everything again.
Using a knife, roughly chop the olives and add the pieces to the bowl with the other ingredients. Mix everything together.
Crack 2 eggs over the meat mixture, then mix everything together one last time.
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Take a little of the meat mixture, then form a ball by hand, making sure to remove as much air as possible from the inside of the ball. Repeat this step until there is no more mixture.
Place the meatballs on the BBQ grill in the indirect cooking zone, then let them cook (it is not necessary to turn them during cooking).
Meanwhile, cut the semi-soft cheese into small pieces. Set aside.
When the meatballs have an internal temperature of about 120°F, drizzle a little honey on top, then add one or more small pieces of cheese and let it or them melt.
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When the cheese starts to melt, pour some Nashville sauce into a bowl and dip the bottom of each meatball into the sauce. Return them to the grill and pour a little of the remaining sauce on top of each one. Let them cook and caramelize until they reach an internal temperature of 170°F.
Serve and enjoy!
*If you plan to freeze the raw meatballs, I recommend freezing them after they have been formed, without letting them come into contact with the honey, cheese and sauce.
**You can create the indirect cooking zone by using a SlōRoller™ (included with the Kettle Joe ), a baffle in an All-in-1 or simply by closing a burner in the case of a propane BBQ.
Happy BBQ!
