Grilled Belgian Meatballs with Tomato Sauce

Introduction

These grilled Belgian-style meatballs are seared over high heat on the Arteflame grill, locking in juices while developing a crispy, caramelized crust. Served with a light tomato-based sauce, these meatballs are packed with flavor and grilled to perfection.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 2 tbsp butter
• 2 cups canned crushed tomatoes
• 1/2 tsp sugar
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Prepare the Meatballs

1. In a bowl, mix together the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, chopped onion, parsley, salt, pepper, and nutmeg.
2. Form into 1.5-inch diameter meatballs.

Step 3: Sear the Meatballs

1. Melt butter on the flat cooktop of the Arteflame grill.
2. Place the meatballs on the center grill grate to sear at 1,000F, turning to brown all sides.
3. Once seared, move the meatballs to the flat griddle to finish cooking to an internal temperature of 150F.

Step 4: Make the Tomato Sauce

1. On the flat griddle, add butter, crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper.
2. Simmer until thickened, stirring occasionally.
3. Stir in the chopped basil before serving.

Step 5: Serve and Enjoy

1. Remove the meatballs when they reach an internal temperature of 150F—they will continue cooking off the grill to 165F.
2. Plate the meatballs and spoon the tomato sauce over them.
3. Serve immediately and enjoy!

Tips

• To ensure the perfect sear, always use butter instead of olive oil.
• Use the hotter inner griddle zone to cook the tomato sauce faster.
• Let the meatballs rest for 5 minutes before serving.

Variations

• Spicy Belgian Meatballs: Add 1 tsp of cayenne pepper to the mixture for a spicier kick.
• Cheesy Belgian Meatballs: Stuff each meatball with a cube of Gruyère cheese for a melty center.
• Herb-Infused Belgian Meatballs: Mix in fresh thyme and rosemary for an aromatic flavor.
• Smoky BBQ Belgian Meatballs: Glaze meatballs with a BBQ sauce instead of tomato sauce.
• Mediterranean Belgian Meatballs: Add chopped olives and feta cheese to the mixture for a Mediterranean twist.

Conclusion

Grilling Belgian meatballs on the Arteflame results in a crispy sear and juicy interior. Paired with a flavorful tomato sauce, this dish is an absolute delight.

Best Pairings

• Freshly baked baguette
• Grilled vegetables
• Belgian fries
• Chimay Blue Belgian beer
• Light green salad with vinaigrette