Recipe by @thenortherngrillers

Serves 6

Cooking method

BBQ Indirect Low & Slow (110c- 130c) & Direct

Special Equipment needed – Smoker chips / Skillet pan

Prep Time – 25 min

Cook Time – 1 hour




Garlic Bread


750g Beef and Pork Mince

2 tbsp breadcrumbs

2 tbsp Norfolk Smoke Pit Good Ol Rub

1 tbsp dried basil

1 tbsp dried parsley

1tbsp garlic granules

1 tsp smoked paprika



2 x 400g tins chopped tomato

2 tbsp Norfolk Smoke Pit Good Ol Rub

4 garlic cloves

1 tbsp dried basil

1 tbsp dried parsley

1 beef oxo cube

Grated Mozzeralla



1. Mix all the meatballs ingredients together and mix together really really well.
2. Next, roll the mince mixture into 22 x 35g balls. Each time you take the mince for the ball, make sure if give it an extra last “smush” before rolling the ball , it really helps the texture once cooked.
3. Set aside in the fridge until ready to cook.
4. Set the BBQ up for indirect cooking. Aiming for a temperature between 110c – 130c
5. Place meatballs offset , add smoker chips / wood and put lid on.
6. Smoke for around 35 minutes, until internal temp is around 62c
7. Remove from BBQ, cover and set aside.
8. Cook your pasta - however much is required for your family.
9. Place skillet pan directly over coals, add some oil and fry off the garlic.
10. Add the tins of tomato, Good Ol Rub, dried herbs and beef oxo cube, mixing well.
11. Move skillet pan back over to offset cooking, with vents open to increase temp , add some more smoker chips (if you want a smokier sauce) and cook for around 10 minutes.
12. Add the meatballs back into the skillet, coat with the sauce and top with grated mozzarella and allow to cook until cheese is melted.
13. Serve with pasta and garlic bread and enjoy!