Meatballs are tasty, and they’re even better when cooked on the grill! These get flavored with inspiration from Jerusalem, and they’re served in a tomato sauce.
- 2.2 lb ground beef
- 7 tbsp cooking cream
- 1 tbsp bread crumbs
- 2 tsp cardamom
- 1 tsp cinnamon
- 1 tsp salt
- 2 tbsp Good quality pork rub
- 1 can crushed tomatoes (400 grams)
- 3 oz grated parmesan cheese (or any other full flavored cheese)
- Start by firing up the grill and prepare it for indirect heat, have it running at 120° C / 250° F.
- Now mix the cream with the bread crumbs in a small bowl and leave it for 5-10 minutes to let the bread crumbs soak.
- Put the rest of the ingredients (minus the tomatoes, cheese and bbq rub) in a bowl and blend well with your hands. Add the bread crumb and cream mix also.
- Shape the ground beef to 8 meat balls. They should be slightly bigger in size, 2-3 inches in diameter.
- Place the meatballs on a flat tray and sprinkle the bbq rub evenly on all sides.
- Cook the tomatoes separately from the meatballs at first. At the end of the cook we add them all together.
- Place a few wood chunks on the glowing embers for smoke flavor, and place the tray with meatballs on the indirect side. Put the lid on and smoke the meatballs for 30 minutes. In the meantime, pour the tomatoes in a pan with 2" sides that will fit the meatballs. Place this on the grill also.
- When 30 minutes have passed it is time to move the meatballs from the tray and into the tomato sauce. Sprinkle cheese on top and smoke it for another 10 minutes. The meatballs should reach 56° C / 133° F internal temperature.