Stuffed Andouille Sausage Meatballs

Grilled Meatballs

BBQ Brian met up with Chris Brown and had an interview for CBC Radio.  Chris was intrigued by the world of competition BBQ and of course the difference to backyard grilling.  Awesome and common question…  meanwhile they needed something to cook and eat while they discussed.  This recipe is for Mozzarella Stuffed Andouille Sausage Meatballs. Get in touch with your inner Cajun!

5 lbs      Ground Pork
½ Cup    Granulated garlic
¼ Cup    Ground pepper
1 TB      Cayenne (or more)
1 TB      Thyme
2 TB      Course salt
200-300 grams   Pizza Mozzarella – cut into 1 cm cubes

The measurements for this recipe are rather heavy for seasoning thus I encourage you to try it with half of the recipe first then change as you see fit.  For some, this might have too much garlic while others might find it has too much pepper but overall it should be a strongly seasoned meat.

Mix the seasonings well in the ground pork.  Place the mixed pork in the refrigerator for an hour or two so the seasoning absorb into the meat.  Remove from the fridge and form into equal sized portions for meatballs (about 1 1/2 ounces each).  Press the meat into your hand forming a small “pattie”.  Place a cube of cheese in the center and squeeze up all of the meat around the cheese making sure it is all sealed up.  A little water on your hands may help to finish the “coating” on the outside of the meatball.

Sear on a medium-high heat grill until the internal temperature reads 160 F.  Enjoy with Apple Butter, Slow Smoke Gold or your favourite House of Q sauce.  This recipe also makes an awesome burger.

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