The trick is to smoke the meat and not make the meat smoke

GRILLED MEATBALLS & SMOKEY TOMATO SAUCE

  Date: June 08, 2013
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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.
Related Photo Entries:
Recipe Source:
Alt image
Big Green Egg Cookbook

Cusine Tonight Great Grilling 2013:

Grilled Meatballs- - Page 40 & Smokey Tomato Sauce Page 7
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Food Processor
  • Zero Tare Kitchen Scale
  • BGE Plate Setter (Legs Up)
  • BGE Cast Iron Grill Grid
  • SR 5/8" Flat Metal Skewers
  • Wicked Good Weekend Warrior Lump Charcoal