Meatballs in Tomato and Basil Sauce

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time5 minsCook Time1 hr 5 minsTotal Time1 hr 10 mins
 2 tbsp tablespoons olive oil
MEATBALLS
 750 g grams beef mince (or a combination of beef & pork mince)
 1 brown onion, finely diced
 2 eggs
 ¾ cup cup bread crumbs
 Salt
 Freshly ground black pepper
SAUCE
 3 cloves of garlic, crushed
 1 brown onion, finely diced
 2 long red chillies, deseeded and finely chopped
 1 l litre (1 1/2 bottles) passata sauce
 3 tsp teaspoons powdered beef stock
 3 tbsp tablespoons fresh basil, chopped
 ¾ cup cup grated parmesan
1

Set up your barbecue for direct cooking. Place a Weber Ware Casserole Dish (without lid) in the centre of the barbecue and add the oil. Preheat on high for 10 minutes.

2

Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).

3

Once the barbecue is preheated, leave the heat setting on high. To the casserole dish, add the garlic, onion, chillies, and a seasoning of salt and pepper; fry for 2 to 3 minutes. At the same time, add the meatballs to the grill and cook for 2 to 3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the barbecue wearing heatproof gloves.

4

Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.

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.

6

Remove the casserole lid and continue cooking for another 15 minutes, stirring occasionally. Just before serving, stir in the chopped basil and sprinkle with the grated Parmesan cheese.

Ingredients

 2 tbsp tablespoons olive oil
MEATBALLS
 750 g grams beef mince (or a combination of beef & pork mince)
 1 brown onion, finely diced
 2 eggs
 ¾ cup cup bread crumbs
 Salt
 Freshly ground black pepper
SAUCE
 3 cloves of garlic, crushed
 1 brown onion, finely diced
 2 long red chillies, deseeded and finely chopped
 1 l litre (1 1/2 bottles) passata sauce
 3 tsp teaspoons powdered beef stock
 3 tbsp tablespoons fresh basil, chopped
 ¾ cup cup grated parmesan

Directions

1

Set up your barbecue for direct cooking. Place a Weber Ware Casserole Dish (without lid) in the centre of the barbecue and add the oil. Preheat on high for 10 minutes.

2

Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).

3

Once the barbecue is preheated, leave the heat setting on high. To the casserole dish, add the garlic, onion, chillies, and a seasoning of salt and pepper; fry for 2 to 3 minutes. At the same time, add the meatballs to the grill and cook for 2 to 3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the barbecue wearing heatproof gloves.

4

Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.

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.

6

Remove the casserole lid and continue cooking for another 15 minutes, stirring occasionally. Just before serving, stir in the chopped basil and sprinkle with the grated Parmesan cheese.

Meatballs in Tomato and Basil Sauce
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