Smoked beef meatballs in a rich bravas sauce

Directions

Bravas Sauce

1. Add oil, shallots, and garlic to a pan and allow to cook for about one minute. Once onions are soft add tomatoes and season with salt, sweet paprika, hot paprika, and smoked paprika. While mixing all together add chicken stock and allow to cook down for about 10 minutes 
2. Once cooked down, add the hot mixture to the blender with the cap removed to allow the steam to escape. Puree the sauce. Allow the sauce to cool until ready to use. 

Meatballs

1. Place the ground beef into a bowl. Add garlic powder, onion powder, chilli flakes, sea salt, pepper, rosemary, and Manchego cheese to ground beef in a large bowl. Add Panko and beaten eggs and with clean hands mix everything together gently. 
2. Roll meat into 15 meatballs. 

Potatoes

1. Boil baby russet potatoes and strain once cooked. Allow to cool. Season the potatoes with oil, salt, and pepper.

Cook and Serve 

1. Prepare your grill for indirect cooking -one side on high, the other with no heat. 
2. Prepare your smoke pouch. Place half a cup of soaked wood chips onto a large piece of tin foil.
3. Add half a cup of dry wood chips and mix them together. Wrap the foil around the wood chips loosely and make a sealed package. Using a fork, poke holes in the foil and place the package over the high-heat area of the grill, below the grates. Once the smoke starts to billow, place the meatballs on a cool grill and allow them to smoke on a closed-lid grill for about 10 minutes. 
4. Remove the smoke pouch and switch meatballs over to the high-heat side of the grill for a sear and move them around until there are char marks on all sides. Once charred, allow to rest on the top rack of the grill. Then toss potatoes on the grill and allow to char. 
5. In a cast iron pan or pot on the grill add bravas sauce and allow to warm through.
6. Serve hot sauce with meatballs and potatoes added off the grill and garnish with parmesan cheese. Enjoy!