Mac and cheese meatballs

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe by first preparing the mac & cheese filling. Here's what we do: cook the macaroni a little bit further than al dente, pour and let steam out. Melt butter in a pan on medium heat, fry the flour for 1 minute. Then add the milk and stir it to a thick sauce. Do as far as the cheese is through it and season to taste with salt and pepper. Then add the macaroni and mix completely and let cool.

2. 2

   Step 2

   Done

   Now roll balls from the mac & cheese of about 15-20 grams and put them 30-40 minutes in the freezer until they are nicely firm. In the meantime, we prepare the minced meat by mixing the minced meat with egg, breadcrumbs and the different kinds of herbs. Now press about 50 grams of chopped meat per ball flat and put the mac & cheese ball in the middle here and fold the minced meat around it. Now roll to a nice meatball and repeat this process about 10 times until you are finished.

3. 3

   Step 3

   Done

   Light the barbecue and go for 150 degrees Celsius and an indirect setting. As soon as this temperature is reached the balls go on and we cook it to a core of 70 degrees. In the meantime we lubricate the meatballs with the glaze that we made with BBQ sauce, apple vinegar and honey. Lubricate until the glaze runs out.

   Internal temperature: 70°C
4. 4

   Step 4

   Done

   Once the internal temperature of 70 degrees is reached you can serve the balls simultaneously, the cheese is still nicely soft and smooth. Really enjoy it if you ask me! Enjoy your meal!

   Internal temperature: 70°C