Recipe By: BGE 2010 Cookbook
Serving Size: 6

Summary:

Equipment: plate setter, hickory chips, instant read thermometer
Preheat the EGG 350 without the plate setter

Ingredients:

3 tablespoons olive oil
1 whole yellow onion, minced
1 whole small red bell pepper, minced
1 tablespoons garlic, minced
8 ounces ground chuck
8 ounces ground veal
8 ounces ground pork
2 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
2 teaspoon crushed red pepper
3/4 cups dried bread crumbs
1/4 cup whole milk
2 tablespoons oregano, chopped
4 ounces parmesan cheese
2 whole eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Directions:

Soak 1 cup of hickory chips in a pan of water for 1 hour. Scatter the chips over the preheated charcoal and using barbecue mitts, place the plate setter legs down in the EGG.

To make the meatballs, heat the olive oil in a medium saucepan. Saute the onions, bell pepper and garlic for 3-5 minutes until softened. Transfer to a large bowl. Crumble the meat into the bowl, add the vinegar, worcestershire sauce, red chile flakes, bread crumbs, milk oregano, cheese, eggs, salt and pepper. Using a wooden spoon, mix all the ingredients until completely blended.

Make bite size meatballs, about 1 oz portions.  Place on a three tier rack and place on the plate setter and close the lid of the EGG.  Cook until a meat thermometer reaches 165 F.

*Recipes are scaled based on a 1 oz portion

This recipe was featured in our 2011 Eggfest on May 15