Cheesy Stuffed Meatball BBQ Bake

Meatballs:

1. Preheat your Char-Griller Ceramic or Akorn kamado with charcoal until your temperature reaches 400°f.
2. Mix all ingredients (except the mozzarella) together in a large bowl until well combined.
3. Divide the mince mixture into even balls and push a cube of mozzarella into the centre of the meat and shape the ball around the mozzarella to seal the cheese in well.
4. Sear the meatballs around the edge of the deflector plate, turning frequently until meatballs are lightly browned. Remove from heat. The meatballs do not need to be completely cooked through at this stage.

Sauce:

1. In a large bowl, mix all the ingredients (except the mozzarella) together until well combined.
2. Pour the sauce into a large baking dish and drizzle very lightly with a little olive oil.
3. Place meatballs so they sit evenly spaced in the sauce.
4. Cover the sauce (around the meatballs) generously with grated mozzarella.
5. Place the dish in your Char-Griller Kamado over the deflector plate for approximately 1 hour until the meatballs are tender and the mozzarella is golden.
6. Garnish with fresh herbs and serve with spaghetti, freshly grated parmesan, and your favourite bread.