FONTINA-STUFFED MEATBALLS with BLISTERED TOMATO–BASIL SAUCE

Makes 4 to 6 servings

1½ lb (680 g) ground meat loaf mix (pork, beef and veal)

¾ cup (86 g) seasoned dry bread crumbs

⅓ cup (33 g) grated Parmesan cheese

2 large eggs

1 tbsp (4 g) chopped fresh parsley

2 cloves garlic, minced

2 tsp (4 g) Italian seasoning Kosher salt

Freshly ground black pepper

5½ oz (155 g) fontina cheese, cut into ¼” (6-mm) cubes

TOMATO BASIL SAUCE

1 tbsp (15 ml) extra-virgin olive oil

5 cups (750 g) cherry tomatoes

8 to 10 cloves garlic, crushed with the back of a knife

Kosher salt

Freshly ground black pepper

Fresh basil leaves, torn

TO SERVE

Fresh basil leaves

Grated Parmigiano-Reggiano cheese (optional)

In a large bowl, combine the meat loaf mix, bread crumbs, Parmesan cheese, eggs, parsley, garlic and Italian seasoning, then generously season with salt and pepper. Scoop the meat mixture into twelve 2-ounce (55-g) portions. Press one cube of the fontina cheese into each portion and roll into a ball to seal the edges. Place the meatballs on a sheet pan, cover and refrigerate them until you are ready to cook.

Set up the EGG for 375°F (190°C), indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 375°F (190°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35 percent open. Make minor adjustments as necessary.

Place a Dutch oven on the cooking grid to preheat it for 15 minutes.

Prepare the tomato basil sauce: In the Dutch oven, heat the oil until it shimmers, then add the tomatoes, stirring to coat them with the oil. Sear the tomatoes for 3 to 4 minutes, then add the garlic, stirring to combine. Close the lid and cook until the tomatoes are tender and have released most of their juices, about 25 minutes. Using the back of a large spoon, crush half of the tomatoes in the pan and season them with salt and pepper to taste. Add the torn basil leaves and give the sauce a stir to incorporate them. Remove the tomato sauce from the grill and keep it warm until you are ready to serve.

Place the meatballs on the cooking grid and close the lid. Cook until the internal temperature of the meatballs reaches 160°F (71°C), about 30 minutes.

Arrange the meatballs on a platter and top them with the tomato basil sauce, basil leaves and Parmigiano-Reggiano (if using).