Mesquite Grilled Mozzarella Stuffed Meatballs


2 Lbs 80/20 Ground Beef
1/2 block Mozzarella Cheese
1 Egg
1/2 Cup Shredded Parmesan Cheese
1/4 Mexican Oregano
4 tbsp Salt
3 tbsp Red Pepper Flakes
5-6 Tomatoes
1/4 Olive Oil
1 Stick Unsalted Butter
3 tbsp Black Pepper
2 tbsp Crushed Garlic

Let's start by building a log cabin fire with our B&B charcoal Mesquite splits. While that's burning down we'll start preparing the meatballs to grill.

In a large mixing bowl add your 2 pounds of 8020 ground beef one egg half a cup of shredded Parmesan cheese quarter cup of Mexican oregano leaving a little bit to the side 3 tablespoons red pepper flakes light drizzle of olive oil 1 tablespoon black pepper 1 tablespoon crushed garlic from their mix ingredients thoroughly.

Once all ingredients are thoroughly mixed start to form 4 to 5 ounce balls roughly the size of a plum then make a small indention and insert a cube of your mozzarella cheese fold over rub the meatball together to form a spherical shape and set to the side. Continue to repeat the steps until you've used all of your ground beef mixture

Now that all of our meatballs are formed let's head over and start the grilling process lightly oil your grades if needed I'm cooking on an outpost set up which allows me to swing my grades in and out and raise and lower them from my mesquite splits set your meatballs on your great roughly medium height away from your fire they're gonna start cooking.

As the meatballs cook lets prepare the tomatoes for our sauce. Properly rinse your tomatoes sliced them in half, lightly drizzle with olive oil sprinkle with salt and the remaining Mexican oregano and freshly cracked black pepper. Then set them on your grate over your fire, this is gonna cause them to roast and char up nicely. Absorbing that amazing Mesquite flavor that will add so much depth to the sauce.

At this time make sure to rotate your meatballs so that they're cooking evenly next remove the tomatoes from the grates placed them in a large pan and begin to break the tomatoes apart you can do this with a fork but if you have an emulsifier or a blender this will really expedite the process add in another pinch of salt freshly cracked black pepper any additional Mexican oregano you may have and lightly drizzling a little olive oil.

Blend until slightly smooth I like my sauce with a little bit of texture and a bit of chunks of the tomatoes still but this is completely a personal preference place the pot on a low simmer then go and grab your meatballs and set them inside of the pot with the sauce and cover we're going to allow all of the flavors to meld together properly.

As the meatballs and sauce are simmering cut your bread in half cut little cubes of your unsalted butter set them on top of your bread sprinkle medicine in the oregano black pepper

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