In partnership with Aussie Beef, I’ve created this go-to summer grilling recipe using lean, clean and good for the planet Australian grassfed beef to share with friends and family. These are perfect stuck with toothpicks and served with bread as an appetizer; they’re also great over pasta, or in brawny hot hero sandwiches with slabs of fresh mozzarella.
For the Meatballs
1 Ib Australian grassfed ground beef (Locate Aussie Beef near you or order online here)
1 egg, whisked
1 large garlic clove, minced
¼ cup freshly chopped parsley
¼ cup freshly grated Parmigiano Reggiano + more for garnish
1 tsp pepper
1 ¼ tsp Kosher salt
2 slices of white sandwich bread
For the Sauce
2 beefsteak tomatoes (or any large, firm, grocery-store tomato), cored and split
3-4 fresh basil leaves + more for garnish
salt to taste
In a medium bowl, combine beef, egg, garlic, parsley, Parmigiano, salt, and pepper and mix well. Run the sandwich bread under your faucet until soaked, and then squeeze out the excess water until it’s a ball of wet bread. Add the bread to the beef mixture and mix until everything is evenly incorporated. Oil your hands, then roll the meat mixture into golf-ball sized balls (this recipe should yield 20-24 balls).
Preheat a grill on high heat for 10 minutes. After 10 minutes, clean the grates and oil them*. Turn the heat down to medium-high. Brush tomatoes with olive oil on all sides, then place them on the grates, cut side down. Place the meatballs on a separate part of the grill, then close the lid. Cook for 2-3 minutes, then turn the meatballs, repeating until all sides are browned and meatballs are cooked through. This should take about 2 turns and 7-9 minutes, total.
After about 4 minutes, flip the tomatoes—they should be beginning to char and soften. If you are not seeing color, turn the heat under the tomatoes to high. Monitor, rotate, and flip the tomatoes as needed until they are charred on all sides.
Once the meatballs are cooked, remove them from the grill and set aside while you make the sauce. In a blender, place the charred tomatoes, basil, and a pinch of salt. Blend on high until smooth. Taste and adjust seasoning as needed. As the sauce cools, its flavors will continue to develop.
To serve, ladle sauce into a shallow bowl and top with a few meatballs. Garnish with freshly grated Parmigiano and a few basil leaves. Serve warm.
*To clean your grill, use a grill brush or pumice to scrub any charred bits from the grates. To oil, I like to roll up an old dish towel and dip in canola oil, then use a pair of tongs to rub over the grates. Make sure the towel is saturated but not dripping with oil.