with Fries

Davide and Marco's Cheesy BBQ Meatballs

Prep time: 30 mins
Cook time: 30 mins
Serves: 4


4 baguette or sub rolls, toasted

200g grated mozzarella cheese

Rocket leaves, to serve


300g pork mince

100g beef mince

2 cloves garlic, crushed

1 tsp onion powder

50g finely grated parmesan

½ bunch finely chopped flat leaf parsley

1 egg, lightly beaten

½ cup fresh breadcrumbs

Tomato Sauce

1 tbs olive oil

1 small brown onion, finely chopped

1 small carrot, finely chopped

1 stick celery, finely chopped

500ml passata sauce

Mixed Fries

150g plain flour

50g rice flour

200g potatoes, cut into chips

200g sweet potatoes, cut into chips

200g zucchini, cut into chips

Vegetable oil, for deep frying


1. To make meatballs, place all ingredients in a large bowl. Using your hands, massage to combine. Roll mixture into golf-size balls and place on a tray. Refrigerate for 30 minutes or up to overnight. 

2. To prepare sauce, heat oil in a saucepan over medium heat. Cook vegetables, stirring often, until very soft. Stir in passata. Season. Simmer, covered, for 15 minutes. Remove from heat. 

3. To make fries, combine flours in a bowl and season well. 

4. Dust potatoes and zucchini in flour mixture. 

5. Deep fry in small batches until golden and crisp. Drain on absorbent paper. Season. 

6. Heat an oiled barbecue hot plate or frying pan on medium heat. Cook meatballs in batches, turning, until browned all over and just cooked through. Transfer to tomato sauce. 

7. Place cheese in a frying pan over medium heat and stir until just melted. 

8. To assemble, divide meatballs and sauce among rolls. Top with melted cheese and rocket. Serve with fries.