BBQ meatballs with tomato sauce recipe
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I love grilling something and then popping it in a cast-iron skillet or pan with some sauce â you get the smoke and sear of the direct heat, and can then add flavours with your choice of sauce. Here, the combination of cherrywood-smoked meatballs smothered with a tomato sauce and some cheese showcases this method at its best.
Prep time: 10 minutes |
Cooking time: 40 minutes
Recommended heat: Medium-hot grill, with a couple of chunks of cherrywood on the charcoal to create a nice smoke
SERVES
1kg minced beef
3 tbsp barbecue dry rub
4 tsp Worcestershire sauce
Yes, you read that right â one pan for spaghetti and meatballs; every ingredient gets cooked in the same pan. Harnessing all the wonderful flavours from the meatballs that are browned at the start, the pasta then cooks in the tomato sauce releasing its starch directly into the dish, creating a rich, luxurious sauce that clings to the pasta strands. You can also leave the meatballs out and have a pasta with tomato sauce in 10 minutes. I like to serve this dish with a scattering of crispy pesto-flavoured crumbs. Take the shortest, easiest route to this delicious textural addition and use a packet of store-bought croutons, crushed up â they look great and add a crisp contrast to the tender spaghetti.
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Spaghetti with mushroom and walnut âneatballsâ recipe
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Made with veg and nuts instead of meat. I tend to make a big batch and then store them in the freezer, to have them on hand. They have a very earthy and rich flavour, thanks to the walnuts and mushrooms, and work well with the sweet and smoky tomato sauce.
Prep time: 30 minutes, plus 20 minutes chilling |
Cooking time: 1 hour
1 white onion, finely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
220g walnuts, roughly chopped
Large handful of fresh parsley, chopped
Large handful of fresh coriander, roughly chopped
For the smoky tomato sauce