The meatballs were ground beef mixed with a liberal helping of chopped mini bell peppers, green onion, cilantro, finely ground oatmeal, parmesan cheese, and a bit of salt and pepper. Once assembled, they were dusted with Simply Marvelous Season all. They went on Bubba Ho-Keg with a large loaf of garlic bread for about 20 minutes at somewhere between 350-400°F.
While all this was cooking, pasta was being cooked in the house, and the sauce was simmering away on the stove. The sauce was a chopped red onion sautéed in EVOO, a couple of tablespoons of minced garlic, a can of chopped tomatoes, about a 1/4 cup of generic BBQ sauce (ok, it was SBR), and about a 1/4 cup of Big Butz No Butz sauce. Oh, and a dash of salt and pepper.
The finished result was not yo mama’s spaghetti (especially if yo mama is Italian), but it was very good. Younger Daughter went back for seconds, so it couldn’t have been too bizarre. And there is a good chance I would do it again.
Even on some other day of the week.