The trick is to smoke the meat and not make the meat smoke
GRILLED MEATBALLS & SMOKEY TOMATO SAUCE
Date:June 08, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Smokey Tomato sauce used minced garlic, onions sliced 1/2' thick, tomatoes halved, fresh basil, smoked paprika, salt, chicken broth, red wine vinegar, tomato paste, olive oil & black pepper.
The halved tomatoes & sliced onions have just gone on the Egg which has been set up for indirect grilling at 400 degrees with the plate setter installed legs up and the s/s grill grid on the legs.I have just added oak chips for the smoke.
The tomatoes & onions, plus the garlic have been added to the bowl of a food processor...
..where they are pureed.
The tomato, onion garlic mixture & chicken broth are in a sautee pan. The smoked paprika is added and the mixture is brought to a boil & then simmered for 5 minutes. The rest are added in just before the sauce is going to be served.
The meatballs use 12 oz. of ground beef and 12 oz. ground pork.
The other ingredient were minced ohion & garlic, minced basil, oregano, red pepper flakes, Italian bread crumbs, parmesan cheese & mozzarella cheese pearls (cheese balls).
The meatball mixture is ready to blend.
The finished meatball mixture.
The meatballs used a quarter cup of the meat mixture and before the meatball gets shaped a mozzarella pearl (cheese ball) gets placed in the center.
The meatballs are formed & are on skewers. They have been brushed with olive oil. The Egg has been preheated to 375 degrees.
The meatballs are on the Egg where they are cooked for about 3 1/2 minutes a side.
The meatballs are ready to come off the Egg.
The meatballs get rested for 5 minutes, loosely tented in foil.
The basil, salt, pepper, red wine vinegar, & oregano have been added to the sauce together with the meatballs.
The meatballs & sauce are kept on a low simmer until the pasta & Grilled Garlic & Cheese Bread are finished.
The new range installed as part of the Kitchen renovation has a great feature called turbo boil, which is a high powered burner which allows the 6 quarts of water to come to a boil in under 4 minutes-great for pasta.
The pasta is done & draining, time to eat.
The pasta, meatballs and sauce were served out of the pan & were joined by the excellent Grilled Garlic & Cheese Bread
The combination of the smoked tomato sauce & the grilled meatballs were excellent. The fresh herbs added wonderful flavor to everything and the oak smoke added great new flavor to traditional Italian tomato sauce.
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Ever since I got my first smoker in 2005 I wanted to make a smoked tomato sauce. For some reason I never got around to it. But these two recipes from Cuisine Tonight Great Grilling 2013 finally got me off the dime. The recipe for the sauce was fairly simple, fairly typical sauce recipe with the exception that the tomatoes and onions were smoke roasted on the grill before being pureed for the sauce. The meatballs were typical too, but were skewered and grilled and they also received a mozzarella pearl (cheese ball) in the middle of each meatball. Now I've grilled meatballs before and I knew I was in for some great flavor. The tomato sauce was the wild card here. I certainly wasn't disappointed the smoke added nice flavor to the sauce and the fresh herbs did the rest. The grilled meatballs were excellent with the extra flavor from grilling putting them over the top.