Recipe courtesy of Liz Burrell, Big Green Egg Culinary Center This recipe was inspired by the Big Green Egg Classic Steakhouse Seasoning.
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Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C. Place the half-moon cast iron griddle with the flat side up on top of the grid.
For the meatballs, mix the ground beef, Steakhouse Seasoning, and Parmesan cheese until uniform. Roll into inch sized balls. Place meatballs on the plancha, and cook until the internal temperature is 140°F/60°C. Remove from the EGG and let rest.
To plate, put a dollop of tzatziki sauce on the plate, top with meatballs, add fries to the side, and garnish with the parsley. Enjoy!
For the tzatziki sauce, mix all the ingredients together until uniform and refrigerate until needed.
Soak potatoes in water for 30 minutes, and then pat to dry. Let them air dry for 5 to 10 minutes. Coat them in olive oil, a pinch or two of salt and the Sweet & Smoky Seasoning. Place them into the roasting pan, making sure the potatoes are all flat on the pan. Bake for 30 minutes or until the potatoes are golden brown.
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