Smoky Dutch oven meatballs with winter vegetables and bacon

Recept — №

Smoky Dutch oven meatballs with winter vegetables and bacon

Name: Smoky Dutch oven meatballs with winter vegetables and bacon
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 2 h
Yield: 4 porties
Ingredients: 600 g mixed beef and pork mince; 1 onion, very finely chopped; 2 cloves garlic, crushed; 1 egg; 50 g breadcrumbs; 2 tbsp milk; 1 tsp smoked paprika; 1 tsp mustard; salt and black pepper; 2 chunks smoking wood, beech or apple; 1 tbsp olive oil; 400 g chopped tomatoes; 200 ml beef stock; 1 tbsp tomato purée; 1 tsp dried thyme; 1 bay leaf; 200 g diced streaky bacon; 400 g celeriac, in 2 cm cubes; 2 parsnips, in half-moons; 3 winter carrots, in diagonal chunks; 1 red onion, in wedges; 2 sprigs rosemary; 1 tbsp honey

Stoken1u 5m

Voor4

NiveauMakkelijk

Voorbereiden25 min

Totaal2 u

DeelGekopieerd

Recept vanBBQnoeierGB Academy bbqnoeier

This is the kind of winter cooking a kamado is made for: you run it at 180 degrees Celsius indirect and use the space twice. Down below sits the Dutch oven with meatballs that first take on smoke with the lid off for fifteen minutes and then braise gently in a tomato sauce. On the grate above sits the cooking stone, where the bacon renders and the winter root vegetables caramelise in that bacon fat. The smoke gets into both, and the lid only opens a few times. Allow just over an hour in which you have little to do.

Stappen

Roll the meatballs
Mix the mince with the onion, garlic, egg, breadcrumbs, milk, paprika, mustard, salt and pepper. Do not knead for too long or the meatballs turn firm. Roll twelve balls and chill them for half an hour so they hold their shape.
Fire up the kamado
Bring the kamado to 180 degrees Celsius with the plate setter in and put the smoking wood chunks on the coals. Place the cooking stone on the grill extender so it heats up too.
Smoke the meatballs
15 min
Put the Dutch oven without its lid on the grate with a splash of olive oil and add the meatballs. Leave them uncovered for fifteen minutes so they take on colour and smoke. Turn them halfway.
Add the sauce
40 min
Add the chopped tomatoes, stock, tomato purée, thyme and bay leaf. Put the lid on the Dutch oven and let the meatballs braise for forty minutes.
Crisp the bacon
Scatter the bacon over the hot cooking stone and let it render slowly until crisp. Push it aside; the fat stays on the stone.
Roast the vegetables
40 min
Lay the celeriac, parsnip, carrot and red onion in that bacon fat on the stone, with the rosemary sprigs in between. Roast for thirty to forty minutes until tender and golden, turning a few times. Drizzle with the honey at the end and toss the bacon back through.
Serve
Fish the bay leaf out of the sauce and season to taste. Serve the meatballs in sauce alongside the roasted vegetables and bacon.

Smoky Dutch oven meatballs with winter vegetables and bacon

Stappen

Roll the meatballs

Fire up the kamado

Smoke the meatballs

Add the sauce

Crisp the bacon

Roast the vegetables

Serve

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