Grilled Bbq Meatball Pizzas Food

GRILLED BBQ MEATBALLS

Steps:

• For the sauce: In a medium-sized saucepan heat olive oil over medium-high heat. Add in the chopped shallots and stir for about 3 minutes. Then add in the rest of the ingredients for the sauce: ketchup, molasses, honey, Worcestershire sauce, dijon mustard, cayenne pepper, garlic powder, and liquid smoke.
• Reduce the heat to low and let it simmer for about 30-40 minutes making sure to stir occasionally.
• For the meatballs: In a large bowl combine the ground beef, pork, pressed garlic, bread crumbs, Parmesan cheese, salt, pepper, and water. I find that using my hands is the easiest way to get it mixed well. Use food-grade gloves if can.
• Once the meat is mixed well, begin shaping it into balls (about 2 inches in diameter).
• Preheat your grill to 450 degrees Fahrenheit. Grill the meatballs on high heat until they are fully cooked.
• Add the meatballs into a heavy-bottomed pot and pour the sauce over them. Keep the pot over low heat for 30 minutes, making sure to stir occasionally. Serve them as an appetizer on a toothpick or as a meatball sub in a hoagie roll.

DEEP-DISH MEATBALL MARINARA PIZZA

Steps:

• Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
• To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
• Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
• Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
• Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.