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Meat and Potatoes
For the F1 Grand Prix cook for Belgium, the obvious choice would have been Mussles with Frites. I have cooked mussels so many times on the BBQ, and part of the enjoyment of these F1 cooks is finding new dishes and figuring out how to cook them on the BBQ.
Meatballs seem a pretty popular food in Belgium (and the Netherlands) and I came across a couple of recipes that gave me the inspiration for this cook. I did have some fun and games cooking it, but again that is part of the enjoyment.
The other dish I discovered was Stoemp. I didn’t cook this on the BBQ, but it was so good. It is basically mashed potatoes, with ‘other’ vegetables and lashings of butter! Definitely a keeper.
Preparation and Cook
This was a pretty quick dish to prepare and cook. The longest part was pitting the cherries, but for the meatballs, it was a case of throwing the ingredients into a food processor and mincing well before shaping them. With the cherries, I placed them in a pan with some quince paste, balsamic vinegar and white wine vinegar and reduce them down into a glaze.
The BBQ was set up for 2-zone cooking, placed the cast-iron on the direct side and heated up some oil in the cast-iron skillet. The meatballs started in the skillet, but I then realised that the cherry glaze was going to have high sugar content, so I was concerned that they would start to burn. I removed them to the indirect area of the grill, and then applied the cherry glaze with a pastry brush.
I kept rotating the meatballs and applying the glaze until the internal temperature hit 65°C.
I really enjoyed this cook. I have cooked meatballs on the BBQ before, but they have been in a sauce. Starting them in the cast-iron worked well, but you could just add these directly to the grill and then once they start to firm up apply the glaze. This is how I would cook them next time.
The cherry glaze was not as strong as I expected (even with pouring the remaining cherries and sauce over the meatballs) but they were really tasty. What I did really like was the Stoemp. If you are a fan of mashed potatoes you will love this!!!
Cherry Glazed Meatballs with Stoemp
Cherry Glazed Meatballs
- 400 g Beef Mince
- 2 tbsp Parsley (finely chopped)
- 2 Shallots (finely diced)
- 40 g Breadcrumbs
- 1 Egg
- 1 tsp Salt
- 1 tsp Pepper
- 250 g Cherries (pitted)
- 1 tbsp Balsamic Vinegar
- 1 tbsp Membrillo Paste
- 2 tbsp White Wine Vinegar
- 3 Large White Potatoes (i.e. Maris Piper)
- 2 tbsp Butter
- ½ cup Double Cream
- 1 Shallot
- 2 Garlic Cloves (finely chopped)
- 100 g Savoy Cabbage (finely chopped)
- ¼ cup Vegetable Stock
Cherry Glazed Meatballs
- Add the Parsley, Shallots, Beef Mince, Breadcrumbs, Salt, Pepper and Egg to a food processor and pulse until all the ingredients are well combined.
- Shape the mixture into balls and then place in the fridge.
- Once you have pitted the cherries add them to a saucepan with the Membrillo, Balsamic Vinegar and White Wine Vinegar and slowly cook until the cherries start to break down.
- Light your BBQ and start to cook on the indirect side. As they firm up cook them directly for a few minutes, turning frequently and then return to the indirect side of the BBQ.
- When the internal temp approached 50°C, apply the first glaze with a brush. Put the lid back on and then after a few minutes turn over the meatballs and apply more of the glaze. Keep doing this until the temp hits 65°C.
- Take the meatballs off the BBQ and wrap them in the foil for a few minutes before spooning over the remaining cherry mixture and serving with the Stoemp.
- Cook the potatoes until they are just tender. Drain well and mash with a potato ricer.
- While the potatoes are cooking, melt the butter in a large pan over medium heat.
- Add the garlic and onion, and cook until just softened (do not burn), then add the savoy cabbage and cook for around 5 minutes.
- Add the cream and stock and simmer for 10 minutes.
- Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half.
- Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined.
- I used cake rings to shape the mash, but you can just ' dollop' it on the plate. It will taste great either way.