Meatballs in Tomato and Basil Sauce

  • Prep Time
    20 minutes
  • Cook Time
    70 minutes
  • Difficulty
  • Servings
  • Ideal
    • charcoal
    • gas
    • Q


For meatballs

  • 750g beef mince (or a combination of beef & pork mince)
  • 1 brown onion, finely diced
  • 2 eggs
    3/4 cup bread crumbs
  • Salt and pepper, to taste

For sauce

  • 2 tablespoons olive oil
  • 3 cloves of garlic, crushed
  • 1 brown onion, finely diced
  • 2 long red chillies, deseeded and finely chopped
  • Salt and pepper, to taste
  • 1 1/2 bottles (1L) passata sauce
  • 3 teaspoons powdered beef stock
  • 3 tablespoons fresh basil, chopped
  • 3/4 cup grated parmesan


Step 1
Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre and add the oil. Preheat on high for ten minutes. 

Step 2
For the meatballs, combine all the ingredients together in a bowl. Roll into small 3cm balls (makes approx. 25-30 balls).

Step 3
Once the barbecue is preheated, leave the heat setting on high. Add the garlic, onion, chilli, salt and pepper to the casserole dish and fry for 2-3 minutes. At the same time, add the meatballs to the grill and cook for 2-3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the barbecue using heatproof/oven gloves.

Step 4
Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, remove them from the grill and add to the casserole.

Step 5
Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q). Place the lid on the casserole dish  and place on the trivet. Cook for 45 minutes.

Step 6
Remove the casserole lid and continue cooking, stirring occasionally, for another 15 minutes. Just before serving, stir in the chopped basil and sprinkle with the grated parmesan.