Beef55m
Wagyu meatballs with miso and black garlic
By BBQora kitchen
BeefLow & slow
BBQ caprese meatballs
These stuffed meatballs bring together everything you expect from a caprese: creamy mozzarella, spicy pesto, savoury Parmesan cheese and sweet semi-sun dried tomatoes. Really enjoy it!
Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)
Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe
Total time1h 15m
Servings6
Grill / smoker150°C
Internal temperature70°C
Time & cooking details
Prep: 30m · Cook: 45m · Rest: Not specified
Intermediate · Italian
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The cook, step by step.
- 1
Step 1
Drain the sun-dried tomatoes, pat them dry and chop them. Make 12 small dollops of pesto, about half a teaspoon each, and freeze for at least 20 minutes. Pat the mini mozzarella balls dry too. Combine the beef mince with the egg, breadcrumbs, Parmesan, garlic, oregano, smoked paprika, salt and pepper. Mix briefly until just combined.
- 2
Step 2
Divide the mince into 12 equal portions and flatten each one. Place a mozzarella ball, a piece of sun-dried tomato and a frozen dollop of pesto in the centre. Close the meat around the filling and roll into firm balls.
- 3
Step 3
Set up the BBQ for indirect cooking at a dome temperature of 150°C. Place the meatballs on the grate and close the lid. Cook for 20–30 minutes to an internal temperature of 70°C.
Internal temperature: 70°C - 4
Step 4
Place the meatballs on a serving dish and sprinkle them generously with freshly grated Parmesan cheese. Garnish with fresh basil, balsamic glaze and pesto mayonnaise. And enjoy yourself!
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