Delicious Grilled Meatballs Recipe
Grilled meatballs, quick and easy wether you are at home or camping. I’ve been making these meatballs for the better part of a decade. I try other recipes from time to time, but keep coming back to this simple recipe. A handful of ingredients, simple preparation and you have a delicious meal to eat right away, or freeze and use at a later date.
Preheat the Grill
Fire up the grill, mine was in the neighborhood of 425 at the grate today. Grill covered for 5-7 minutes. Flip, grill another 5-7 minutes. Partially indirect, but I like a few crispy ones in there for simmering in sauce at a later date.
Grilled Meatballs Recipe
- 1 Pound 85% Ground Chuck
- 1 Pound Ground Italian Sausage (or use links and discard casings)
- 1/2 Cup grated Parmesan or Romano (I use fresh grated, use 1/3 cup if using Kraft grated parm or similar)
- 2 Eggs
- 3 Cloves Garlic
- 1 Tablespoon Italian Seasoning
- 1/4 Cup Masa Flour (or bread crumbs or regular flour)
- 1 Small yellow onion diced
- Salt to taste
- Pepper to taste
- Red pepper flakes to taste
- Hot sauce to taste
Mix by hand, or cheat like me and use one of them fancy upright stand mixers, and mix for a few minutes until everything is well blended. I hand roll them to about the size of a golf ball and set aside on a cookie sheet covered with wax or parchment paper (I love, love, love these precut sheets of parchment paper).
When the grill is hot, grill for 5-7 minutes covered over slightly indirect heat. Flip and mix ’em around for even cooking and grill another 5-7 minutes. They are ready when they’ve reached an internal temperature of 175 degrees.
This grilled meatball recipe makes about 30 at golf ball size. Quick and easy; from start-to-finish, including cleanup, roughly 30 minutes depending on how fast you can roll out the meatballs. Pro tip, I like to serve these with dipping sauces for parties. My Georgia Mustard recipe pairs very well with these if you love southern-style barbecue.
Eat right away.
Or, if have the will power to keep your hands off of ’em, they’ll store in the fridge for 3-4 days. Or freeze for a handy any-time snack (I make double-batches for this reason).
That picture above was taken with today’s batch.