Rotisserie American Meatballs

In this recipe chef Karsten has prepared mouthwatering rotisserie meatballs in an American style. The bacon and cheddar cheese that are added to the ground meat give the meatballs an explosion of flavor. Meatballs are definitely a fast and delicious hot food to go option that can easily be served in different ways. Chef Karsten shows us how.


Ground pork/beef: 2 kg / 4-4.5lbs
Cheddar cheese, block: 200g/ 0.5lbs
Smoked bacon strips: 200g/ 0.5lbs
Parsley: 1/2 bunch
Shallots: 3 pieces
Eggs: 3 pieces
Panko breadcrumbs: 150g/ ¾ cup
Optional: Dijon mustard – 1 teaspoon
Salt and pepper: to taste


Step 1: Preparation of Ingredients

  1. Cut the cheddar cheese into 0.5cm/1/4in  cubes.
  2. Slice the smoked bacon strips into small pieces.
  3. Finely chop the parsley.
  4. Dice the shallots.

Step 2: Preparation of Meat Mixture

  1. In a large mixing bowl, combine ground meat, cheddar cheese, smoked bacon, finely chopped parsley, and diced shallots.
  2. Add the eggs and mix well.
  3. Incorporate the panko breadcrumbs and optional Dijon mustard. Season with salt and pepper. Mix thoroughly until you achieve a homogeneous mixture.

Step 3: Shaping the Meatballs

  1. Preheat the oven to 190°C (375°F).
  2. Shape the mixture into meatballs of equal size, approximately 130-170 grams/0.3-0.4lbs each, ensuring even cooking and a nice color.
  3. Place the formed meatballs in a TDR Basket.

Step 4: Baking in the Oven

  1. Bake the meatballs in the TDR at 190°C (375°F) for about 35 minutes, or until they reach an internal temperature of at least 78°C (172°F).
  2. Check if they are ready by using a meat thermometer.