The grill isn't just for hot dogs, burgers, and BBQ. Add some wood-fired flavor to your next family meal with this grill spin on classic Italian meatballs. If the extended family is coming over don't be afraid to double or even triple the recipe for even more meatball goodness. If you want to put your own touch on the recipe try mixing it up with different meat or cheese combinations. (Ground pork, veal, or even turkey can all work together to make a great meatball.)
- 1 lb. ground chuck (80/20)
- 2 large eggs
- 1/2 cup plain breadcrumbs
- 1/2 cup of grated parmesan cheese
- 1/2 yellow onion, finely diced
- 5 cloves garlic, finely minced
- 1/4 cup flat leaf parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tbsp Historic Black
- 1/2 tbsp Historic Red
To make the meatballs, beat the egg then mix all of the ingredients in a large bowl by hand. Be careful to not over mix. Gently form the mixture into meatballs. I like them on the big size so I'll make about 8, but if you like them smaller then form 16 meatballs.
Cook the meatballs at 350°F (medium-high) an internal temperature of 160°F flipping once about halfway through. The cook time will vary depending on the size of your meatballs but it should take between 15 and 30 minutes.
While the meatballs are cooking warm up your favorite marinara sauce on the stove. When the meatballs are finished cooking move them to the pot with the sauce and let them simmer until you are ready to serve them.
Grilled meatballs are great on spaghetti, on a hoagie with provolone cheese, or even just by themselves.
What's your favorite way to enjoy grilled meatballs? Share the Rub, Smoke, Enjoy on social media and let everyone know!