Instructions
- Preheat: Prepare the barbecue for cooking using direct medium-high heat (230°C-260°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
- Preheat: Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. See below for information on Weber Q settings and set up methods.
- Preheat: Prepare the charcoal barbecue for cooking using direct medium-high heat (230°C-260°C). See below for information on how to set up a Weber Kettle.
- Preheat: Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C).
- Preheat: Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C). See below for information on pellet barbecue settings and set up methods.
- Preheat: Prepare the griddle for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. See below for information on recommended settings on a griddle barbecue.
- Prep: In a large bowl, add the mince and finely chopped red onion, then lightly crumble the feta into the bowl, keeping the pieces chunky. Using clean hands, mix the ingredients until just combined, trying to keep the feta lumpy.
- Shape and Season: Shape the mixture into approximately 1-tablespoon-sized meatballs then roll and place them on a tray. Season the meatballs with the Weber Greek Seasoning, shaking the tray to roll the balls and evenly coat them with the seasoning.
- Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush and adjust the settings as needed for direct medium-high heat. Grill the meatballs, with the lid closed, for 8-12 minutes, or until caramelised with grill marks and cooked through, turning once or twice if needed.
- Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush and adjust the settings as needed for direct medium-high heat. Grill the meatballs, with the lid closed, for 8-12 minutes, or until caramelised with grill marks and cooked through, turning once or twice if needed.
- Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush. Grill the meatballs over direct medium-high heat (over the fire), with the lid closed, for 8-12 minutes, or until caramelised with grill marks and cooked through, turning once or twice if needed.
- Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush and adjust the settings as needed for direct medium-high heat. Grill the meatballs, with the lid closed, for 8-12 minutes, or until caramelised with grill marks and cooked through, turning once or twice if needed.
- Grill: Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a heatproof grill brush. Grill the meatballs over direct medium-high heat, with the lid closed, for 8-12 minutes, or until caramelised with grill marks and cooked through, turning once or twice if needed.
- Griddle: Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Cook the meatballs over direct medium-high heat, for 8-12 minutes, or until caramelised and cooked through, turning once or twice if needed.
- Serve: If desired, add the kale slaw to serving plates and dress with a drizzle of the marinated feta oil. Add steamed rice, then top with the meatballs, a scattering of thinly sliced red onion and a crumble of feta. Enjoy.
- (Standard- Med-High)
- (High: 17", Med-High: 30 & 36”)
Serving suggestions:
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