Mediterranean BBQ chicken meatballs
Chicken & poultryLow & slow

Mediterranean BBQ chicken meatballs

Delicious Mediterranean chicken meatballs with homemade cold tomato dip sauce. A delicious fresh BBQ snack that is great summers but also just can in winter if you like Mediterranean flavors as I do.

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 25m
Servings4
Grill / smoker140°C
Internal temperature75°C
Time & cooking details

Prep: 25m · Cook: 1h · Rest: Not specified

Intermediate · Mediterranean

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By BBQora kitchen

The cook, step by step.

  1. 1

    Step 1

    We first make the Mediterranean BBQ rub before we start all other steps. We mix all the herbs from the recipe well in a bowl. Could you have very coarse dried thyme and rosemary now? Then it is a good idea to put this through the jack first to make it really fine.

  2. 2

    Step 2

    Put the chicken mince in a mixing bowl and crumble the rusk over it. If you do not have a rusk, breadcrumbs work in a similar way. Knead together thoroughly.

  3. 3

    Step 3

    Now it's time to form the chicken meatballs. We place within the chicken chopped a ball of mozzarella and then fold the minced meat well around it. Then roll the ball all over your hands again so that the outside is nicely even. This in turn ensures that the mozzarella stays on board as well as possible during preparation.

  4. 4

    Step 4

    The moment you have formed all the chopped balls it is time to provide them with a layer of your homemade BBQ rub. I'm gonna sprinkle this lightly over and don't push it any further. You don't have to put the BBQ rub on very thick, as long as the chopped balls are covered on all sides.

  5. 5

    Step 5

    Now it's time to make the tomato dip. We mix the contents of the package of tomato frito with 2 teaspoons of the homemade herb mix. Then we squeeze the juice of half a lime and stir it well. We'll tuck this off with a basil branch and put it back in the fridge.

  6. 6

    Step 6

    Now it's time to put the meatballs on the BBQ. We first light the barbecue and go for an indirect setup with a dome temperature of 140 degrees Celsius. Once the barbecue has reached this temperature, you can put the balls on it and close the lid. We're going for an internal temperature of 75 degrees Celsius, this will take about 45 minutes to 1 hour. A little advice, don't measure too often. Because you have a chance that the soft mozzarella will walk completely out of the balls and this would be a shame!

    Internal temperature: 75°C
  7. 7

    Step 7

    Serve the chicken meatballs with the tomato dip on a nice plate and enjoy it! But I'm sure you can.

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