Our partner’s recipe: Phil’s BBQ meatballs

Philippe Dupont, Regional Manager for Québec City at Encore, has always liked the phrase "You are what you eat" and, therefore, he always likes to draw the parallel with every meal cooked on his BBQ. As for his meatballs, he says they are plump and perfectly fatty, yet warm and melting on the inside!

Ingredients

50% ground pork
50% ground veal (or beef)
Swiss or provolone cheese (in cubes)
Italian tomatoes

Meat spices (makes 1 cup)

4 tbsp. of sea salt
2 tbsp. of ground black pepper
2 ½ tbsp. of sliced dried onion
2 tbsp. of garlic powder
2 tbsp. of dried rosemary
2 tbsp. of dried thyme
1 tbsp. of dried basil
1 tbsp. of dried oregano

Sauce spices (makes 1 cup)

4 tbsp. of dried parsley
2 tbsp. of dried oregano
2 tbsp. of dried basil
2 tbsp. of kosher salt
1 ½ tbsp. of sweet smoked paprika
1 tbsp. of garlic powder
1 tbsp. of onion powder
1 tbsp. of ground black pepper
1 tbsp. of dried thyme
1 tbsp. of chili powder

Eric St-Pierre

Preparation

Marinara-type sauce

Core the tomatoes from the top.
Fill generously with the sauce spice mix.
Cook indirectly for 20-25 minutes.
Remove the skin from the tomatoes after cooking.
Add salt and minced garlic, to taste.
Grind/mix with a mixer.

Meatball preparation

Combine pork and veal (or beef) 50/50.
Add the meat spice blend and stir well.
Form about 2 ½-inch meatballs.
Insert a cube of cheese into the middle of each meatball and close tightly around it.
(Optional) Place pieces of maple or cherry wood on the charcoal for smoking.
Cook the meatballs indirectly to an internal temperature of 145°F.
Cook directly for 30 seconds on each side.
Cover with sauce and serve.