• Course


  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Amount

    8 persons

Gehaktballetjes met gamba´s

It’s tapas season! Another dish for which the Big Green Egg is highly suited. This recipe for small meatballs with king prawns includes preparing a delightful chilli mayonnaise. Combine these delicious meatballs with other tapas recipes to put together a lovely menu in a very simple manner.


For the king prawns

  • 150 g king prawns
  • 50 g white bread, crusts removed
  • 50 ml milk
  • 1 small egg
  • ¼ tsp smoked paprika powder + extra for sprinkling
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 200 g veal mince
  • sunflower oil, for greasing
  • 10 sprigs of coriander

For the mayonnaise

  • 200 ml sunflower oil
  • ½ red chilli pepper
  • 2 egg yolks
  • 20 g mustard
  • 25 ml ginger syrup
  • 25 ml lemon juice


  1. Peel the king prawns and place the shells in a little pan. Remove the intestines of the king prawns. Cut the lower thinner part (about one third) of the peeled king prawns. Cover and store the thicker part of 16 king prawns in the refrigerator.
  2. Start preparing the mayonnaise. Add the sunflower oil to the shells and heat on the stove to approx. 90 °C. Allow to steep for 30 minutes. Remove the pan with the sunflower oil from the stove, pour the contents through a sieve and leave to cool to room temperature.


  1. Meanwhile, continue preparing the meatballs. Ignite the charcoal in the Big Green Egg with the convEGGtor and the Stainless Steel Grid. Bring to a temperature of 150 °C. Grease the Round Drip Pan with sunflower oil.
  2. Place the white bread, milk, egg, paprika powder, cayenne pepper and salt in the food processor and blend into a smooth paste. Add the previously removed bottom sections and any remaining king prawns and, again, blend into a well-mixed smooth paste. Place the veal mince in a mixing bowl and knead in the prawn mixture and salt and pepper to taste. Divide the mixture in ca. 16 equal portions and shape these into balls. Place them in the Drip Pan. Place the Drip Pan with the meatballs on the grid, close the lid and cook the meatballs for around 15 minutes until done.
  3. To continue preparing the mayonnaise, remove the stem and the seeds from the chilli pepper and chop the flesh finely. Put the egg yolks, mustard, ginger syrup and lemon juice in a narrow measuring jug. Pour the sieved oil over it. Place a hand blender in the jug touching the bottom and mix at full power. Slowly lift the hand blender upwards to thoroughly mix the oil with the other ingredients until you have a thick mayonnaise. Cover and store in the refrigerator until ready to serve.
  4. Remove the Drip Pan from the EGG with the EGGmitt. Remove the grid and the convEGGtor and replace the grid. Position the remaining king prawns (thicker part) on the pre-cooked meatballs using small cocktail sticks. Place them on the grid, close the lid of the EGG and leave to cook for a further 8 minutes until the meatballs and the king prawns are done.
  5. Spread some of the mayonnaise on a plate. Pull off the coriander leaves, chop finely and sprinkle over the mayonnaise. Place the skewered meatballs and king prawns on the mayonnaise and sprinkle with paprika power. Serve the remaining mayonnaise separately.

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