Looking for a hearty bite with a good dose of smoke and Italian flair? This smoked meatball sandwich is everything you want on a lazy Sunday afternoon. With juicy meatballs, slowly cooked in a fresh tomato sauce with lime and smoke wood, you get a sandwich that scores on every front. Rich, creamy, spicy and irresistibly tasty: this is pure enjoyment in every bite.
Ingredients smoked meatball sandwich
750 g beef mince | 2 tins of tomatoes (800 g) | 2 cloves of garlic | 1 lime | Fresh parsley | 2 tsp dried oregano | 1 beaten egg | 25 g Parmesan cheese (grated) | 100 ml milk | 60 g breadcrumbs | 1 tsp sea salt | 1 tsp black pepper | White bread rolls
Light the BBQ and go for an indirect setup at 120 °C. Later on, add smoke wood for that unmistakable smoky flavour.
Put the beef mince in a large bowl. Mix in the beaten egg, breadcrumbs, milk, Parmesan cheese, garlic, parsley, oregano, salt and pepper. Knead briefly but firmly until everything is well combined.
Roll balls from the mixture, just slightly smaller than a golf ball. You should get about 30 in total. Place them on a cake rack that fits above your cast iron braiser.
Blend the tinned tomatoes in a food processor or blender and add a pinch of salt. Set aside.
Once the BBQ is up to temperature, add a chunk or two handfuls of smoke wood to the coals. Place the cast iron pan on the grill and put the rack with the meatballs above it. Close the lid and let the meatballs smoke for 30 minutes.
Pour the tomato sauce into the pan and add the zest and juice of half a lime. Stir well, place the rack with the meatballs back on top and close the BBQ. Leave to cook for another 15 minutes so the sauce picks up that deep smoky flavour.
After 15 minutes, add the meatballs to the sauce. Sprinkle with some extra Parmesan and parsley. Let everything stew for another half hour with the lid closed.
Cut the bread rolls open. First spoon in some of the tomato sauce, then add a generous serving of the smoked meatballs.
Finish the sandwich with an extra sprinkle of Parmesan cheese and some finely chopped parsley.
Put the lid on, press down firmly and dig in: this is a sandwich you won’t forget anytime soon.
