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

MEATBALL PANINI

  Date: January 19, 2013
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This panini from Perfect Panini wasn't perfect and was a little controversial, but it still was still very, very good. A panini version of the classic meatball sub, this panini sounded good on paper. It had side recipes for making your own marinara sauce and meatballs. It also suggested using fresh bread crumbs in the meatballs. I took the meatballs a step further by grilling them, as opposed to browning them in the oven as the recipe suggested. I will let the pictures tell the story and cut to the chase: How did it taste? From the start I was worried about the marinara sauce, which looked a little too simple. I used onions, diced tomatoes, salt & pepper to which I added Italian seasoning and garlic. Everyone loved the meatballs and the panini in general, but three of us thought the sauce was bland and two loved it and said it had wonderful subtle flavorings. I will call that a tie, because while I was in the bland camp I also had been out breathing in the smoke from the grilled meatballs. I've found even a little exposure to smoke dulls my sense of taste. So I will recuse myself as a judge. Even though I call it a tie, I will make a different sauce the next time I make this. The fact I said next time I make it, should tell you how good the rest of the recipe was.
Recipe Source:
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King Arthur Flour Website
Perfect Panini:
Meatball Panini - Page 26
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE Cast Iron Grill Grid
  • BGE Half Moon Cast Iron Grill Griddle (Ridged Sides In) x2
  • Wicked Good Weekend Warrior Lump Charcoal