Recipe Database
Chef Fred's BIG Green Egg Meatballs and Gravy
Chef Fred's BIG Green Egg Meatballs and Gravy
Serves: 8

The pasta:
Regular spaghetti
salt the water like it was the water in the ocean.
Cool until al dente.

For the balls:

1 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
2 c of stale Italian bread
1 tsp of fresh oregano
1 1/2 tsp of fresh chopped parsley (Italian flat leaf only)
1 cup fresh grated Romano
2 -3 cloves garlic(minced)
2 eggs beaten
Directions for the Balls
Mix the proteins together, then add the bread crumbs.
Mix the eggs with the garlic and herbs.
Mix those all together before grating the cheese over the top of the mixture.
Make your balls and set on a tray.
Get your Big Green Egg up to about 325ยบ and grill your meatballs. Cook about 2/3 or 3/4 of the way done.
Remove them from the tray into the gravy.


2 cups chopped onions
Freshly ground black pepper
2 tablespoons chopped garlic
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
4 tsp of olive oil

Directions for the Gravy and serving.


In a large saucepan, heat the oil.
Add the onions.
Season with salt and pepper.
Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes.
Season with salt and pepper.
Cook for 30 minutes.
Whisk the tomato paste and water together.
Add to the tomatoes.
Bring the liquid to a boil, over high heat, then turn the heat down to medium-low and simmer for 2 hours, stirring occasionally.
Re-season with salt and pepper.
Add the meatballs the last 30-45 minutes of cooking the sauce.
Serve over Spaghetti.


These recipes were done at Big Green Egg Headquarters as part of the Big Green Egg Academy. Recipes developed and planned by Chef Fred Genovese, and executed by Chef Fred Genovese and Mike Stock. The Class was conducted FOR Big Green Egg by Kevin Jenkins and the Chef and the Fatman Team.