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the Ingredients
Instructions
Authentic Spanish meatballs with the real grill flavour.
In the kitchen:
- Begin by preparing the meatballs. Place the meat in a bowl and season with salt, pepper and oregano.
- Next, add the bread that has been soaked in milk for 15 minutes – in crumbles. Then add the egg. Mix all the ingredients together and store in the fridge.
- To make the sauce, peel and finely chop the garlic and onion. Wash the tomatoes and chop them too.
At the barbecue:
- Prepare the barbecue for direct heat – approx. 260°C. If using a charcoal barbecue you need about half a chimney starter of lit briquettes.
- Place the Dutch Oven on the grate and let it preheat a bit. Then add a spoon of olive oil and lightly fry the garlic. Then add the onion and season with salt and pepper. Allow the onion to sauté and then add the tomatoes. After a few minutes, balance out the acidity by adding a spoonful of sugar.
- Now set up the barbecue for indirect heat.
- Leave the sauce to simmer for 20 minutes under lid.
- Form meatballs of the mixture you have stored in the fridge. Then add them to the sauce. Arrange the meatballs on top of the tomato sauce and leave for 10 minutes to cook with the lid closed as much as possible, then carefully stir the contents of the pan and leave for another 10-15 minutes so that the meatballs can finish cooking. Your meatballs in sauce are now ready.
- Begin by preparing the meatballs. Place the meat in a bowl and season with salt, pepper and oregano.
- Next, add the bread that has been soaked in milk for 15 minutes – in crumbles. Then add the egg. Mix all the ingredients together and store in the fridge.
- To make the sauce, peel and finely chop the garlic and onion. Wash the tomatoes and chop them too.
- Prepare the barbecue for direct heat – approx. 260°C. If using a charcoal barbecue you need about half a chimney starter of lit briquettes.
- Place the Dutch Oven on the grate and let it preheat a bit. Then add a spoon of olive oil and lightly fry the garlic. Then add the onion and season with salt and pepper. Allow the onion to sauté and then add the tomatoes. After a few minutes, balance out the acidity by adding a spoonful of sugar.
- Now set up the barbecue for indirect heat.
- Leave the sauce to simmer for 20 minutes under lid.
- Form meatballs of the mixture you have stored in the fridge. Then add them to the sauce. Arrange the meatballs on top of the tomato sauce and leave for 10 minutes to cook with the lid closed as much as possible, then carefully stir the contents of the pan and leave for another 10-15 minutes so that the meatballs can finish cooking. Your meatballs in sauce are now ready.
In the kitchen:
At the barbecue:
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