Cheesy Stuffed Meatball BBQ Bake | Char-Griller® Australia

Ingredients

• Preheat your Char-Griller Ceramic or Akorn kamado with charcoal until your temperature reaches 400°f.
• Mix all ingredients (except the mozzarella) together in a large bowl until well combined.
• Divide the mince mixture into even balls and push a cube of mozzarella into the centre of the meat and shape the ball around the mozzarella to seal the cheese in well.
• In a large bowl, mix all the ingredients (except the mozzarella) together until well combined.
• Pour the sauce into a large baking dish and drizzle very lightly with a little olive oil.
• Place meatballs so they sit evenly spaced in the sauce.
• Cover the sauce (around the meatballs) generously with grated mozzarella.
• Place the dish in your Char-Griller Kamado over the deflector plate for approximately 1 hour until the meatballs are tender and the mozzarella is golden.
• Garnish with fresh herbs and serve with spaghetti, freshly grated parmesan, and your favourite bread.
• 600g beef mince
• 600g pork mince
• 1 egg
• ¼ cup panko crumbs
• 3 cloves garlic minced
• 1 tablespoon grated parmesan
• 1 teaspoon tomato paste
• ½ small onion minced
• Fresh parsley
• Mozzarella cubed
• Salt and pepper to taste
• 2x 440g tins of finely diced tomatoes
• ¼ cup chicken stock
• 1 tablespoon tomato paste
• 4 cloves garlic crushed
• 1 teaspoon white sugar
• 1 teaspoon white pepper
• ½ teaspoon dried basil
• 1 tablespoon cream
• Fresh chopped parsley (optional)
• Grated Mozzarella cheese
• Drizzle of olive oil (1 teaspoon)