• 400 g ground beef 
  • 400 g ground pork
  • 2 tbsp. mustard
  • 2 tbsp. herbs de Provence
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground nutmeg
  • 1 tsp. garlic powder
  • 2 eggs
  • 50 g breadcrumbs
  • 100 g grated parmesan
  • 100 g grated cheddar
  • 2 tbsp. olive oil


  • 1 onion
  • 2 garlic cloves
  • 1 red pepper
  • 1 yellow pepper
  • 2 tbsp. olive oil
  • 4 thyme sprigs
  • 8 basil leaves
  • 500 ml chunky tomato sauce
  • 200 ml beef stock
  • 2 tbsp. Worcestershire sauce



  • 200 g grated mozzarella
  • 100 g grated parmesan
  • Salt
  • Pepper
  • Chilli flakes (optional)


You can also use pure minced beef or pork if you like. Serve as meatball sub in a soft roll.


Step 1
Prepare the braai for direct/indirect heat, approx. 200°C. If using a 57cm charcoal braai, you will need 1/2 a chimney starter of lit Weber briquettes.


Step 1
Combine and knead all the meatball ingredients and make 20 meatballs, rub them with olive oil and set aside.

Step 2
Peel and slice the onion and garlic, de-seed and slice the peppers.

Step 3
Mix together onion, garlic and peppers and season with 2 tablespoons of olive oil and a little salt.

Step 4
Combine grated mozzarella and parmesan for the topping.


Step 1
Place the GBS Dutch Oven into the GBS Cooking Grate and preheat for about 5 minutes.

Step 2
Add the oiled meatballs and cook for about 5 minutes, stirring from time to time, until coloured.

Step 3
Take the meatballs out of the Dutch Oven and set aside.

Step 4
Add the oiled vegetables and cook for about 3-5 minutes.

Step 5
Add thyme, basil, tomato sauce and stock – bring to a boil.

Step 6
Season with Worcester sauce, salt and pepper.

Step 7
Add the meatballs, stir everything and close the lid.

Step 8
Change to indirect setting and simmer for 15 minutes.

Step 9
Open the Dutch Oven, stir the sauce, sprinkle the cheese mixture on top and let it melt for about 5 -10 minutes.

Preparation time: 25 minutes
Braai time: 55 minutes
Skill level: Medium
Equipment: GBS Dutch Oven

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