Parmesan and Olive Meatballs
This simple recipe is great because you can make several meatballs at once (ideal for lunches) and if you make too many, you can even freeze them raw* or cooked to be enjoyed another time, which is super convenient.
Naturally, the final product is just as tasty; you can either eat the meatballs on their own or add them to your spaghetti, for instance. Whether you’re throwing a party, going camping or cooking a family dinner, these meatballs are always a winner.
Without further ado, here’s how you can make them:
Ingredients (for 8 meatballs):
- 200 g (approx.) sheep’s milk parmesan cheese (lactose-free)
- 1 lb. lean ground pork
- 1 lb. ground Canadian grass-fed beef
- 1 tbsp (approx.) House of BBQ Experts Appalachians spice mix and rub
- 2 tbsp. (approx.) House of BBQ Experts Argentina spice mix and rub
- 2 tbsp. (approx.) House of BBQ Experts California spice mix and rub
- 2 cups of pork rinds
- 8 green olives, pitted
- 2 eggs
- 142 g lactose-free semi-soft cheese
- Honey, to taste
- House of BBQ Experts Nashville sauce, to taste
- Preheat the BBQ to 350-400 °F, making sure to create an indirect cooking zone**.
- Using a cheese grater, finely grate the parmesan. Set aside.
- Place the ground beef and pork in the same bowl and combine the two types of meat by hand.
- Coat the meat mixture with the Appalachian dry spice mix, then add the Argentina and California dry spice mixes on top. Combine the contents of the bowl again.
- Add the grated parmesan to the bowl containing the meat mixture and mix.
- In a separate bowl, crumble the pork rinds by hand or with a mortar and pestle until you are left with small, crunchy pieces (you don’t want to turn the chips into dust).
- Add the chips to the bowl containing the meat mixture and mix once more.
- Use a knife to roughly chop the olives and add the pieces to the bowl with the other ingredients. Mix everything together.
- Break 2 eggs on top of the meat mixture, then mix again.
- Take some of the meat mixture and form a ball by hand, making sure to remove as much air as possible from the inside. Repeat this step until the mixture is gone.
- Place the meatballs onto the BBQ grill in the indirect cooking zone and let them cook (you don’t have to turn them while they cook).
- Meanwhile, cut the semi-soft cheese into small pieces. Set aside.
- When the meatballs have reached an internal temperature of about 120°F, pour a little honey on top of them, then place one small piece (or more) of cheese on top to melt.
- Once the cheese begins melting, pour some Nashville sauce into a bowl and dip the bottom of each meatball into the sauce. Put them back on the BBQ grill and pour some of the remaining sauce on top of each one. Let them cook and caramelize until they reach an internal temperature of 170°F.
- Serve and enjoy!
*If you plan on freezing the meatballs raw, I recommend freezing them once they’ve been formed, before they come into contact with the honey, cheese and sauce.
**You can create an indirect cooking zone by using a SlōRoller™ (included with the Kettle Joe), a heat deflector in an All-in-1, or, if you have a propane BBQ, just by shutting off a burner.