Kev's Big Phat Smokey Greek Meatballs

Set up your BBQ with a direct and indirect zone. Fairly low heat, approx. 150c. Add a chunk of your preferred smoking wood (cherry or oak is best for this recipe in my opinion)

Mix beef and pork mince with Big Phat Greek rub and form into golf ball sized meat balls

Place a cast iron pan/skillet on the direct heat and add your meatballs to the indirect area. Allow the pan to heat up.

Add vegetable oil to the pan and sauté the onions, garlic and chilli. Keep your BBQ lid on as much as possible (to smoke the meatballs) but try to keep the vegetables moving. If they get a little char, that’s ok, adds to the flavour.

Once veggies are sauteed, add Big Phat Greek, chopped tomatoes and passata and simmer until slightly thickened. If your meatballs aren’t quite ready (internal temperature of 75c) add water into the sauce to loosen.

Arrange meatballs in your sauce, garnish with parmesan, parsley and black pepper and take a pic for the gram.

Kev's Big Phat Smokey Greek Meatballs

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