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.
If you are in to rustic flavors, you might be interested in making your own sourdough starter.
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).
The picture above was taken with today’s batch.