IN SEASON


SKILLET MEATBALLS WITH TOMATO SAUCE


SERVES 4


“We love grilling something and then popping it in a cast-iron skillet or pan with some sauce—you get the smoke and sear of the direct heat, and can then add flavors with your choice of sauce. Here, the combination of cherry- wood-smoked meatballs smothered with a tomato sauce and some cheese showcases this method at its best.” Marcus Bawdon


RECOMMENDED HEAT: Medium-hot grill, with a couple of chunks of cherry wood on the charcoal to create a nice smoke.


FOR THE MEATBALLS 4 tbsp barbecue dry rub 1kg minced steak


FOR THE TOMATO SAUCE: 500ml passata


125ml barbecue sauce of your choice


3 tbsp barbecue dry rub 4 tsp Worcestershire sauce


Handful of grated Cheddar cheese


TO SERVE: Cooked white rice


Toasted garlic bread or Chimichurri Bread Pickled sliced jalapeños


Small handful of chopped fresh coriander


1 Firstly, make the meatball mix by kneading the dry rub into the minced steak until evenly combined. Shape the ground steak into golf-ball-sized meatballs, rolling the balls in the palms of your hands until they are nice and smooth.


2 Grill the meatballs on the medium-hot grill until nicely seared on the outside. You want a nice golden brown


14 | THE WEST COUNTRY FOODLOVER


color, which should take 8–10 minutes.


3 Stir all the tomato sauce ingredients, except the cheese, together in a jug.


4 Pop the meatballs in a cast-iron skillet or pan, pour over the tomato sauce, and sprinkle the Cheddar cheese over the top.


5 Cook over the charcoal with the lid on until the sauce bubbles, the cheese melts, and the meatballs reach an internal temperature of 75C. This should take around 30 mins.


6 Serve with some cooked white rice and nicely toasted garlic or chimichurri bread, adding a few pickled sliced jalapeños and a sprinkling of fresh coriander on top.


Previous two recipes: Food & Fire by Marcus Bawdon, published by Dog 'n' Bone


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