Grilled Italian Meatballs
photo by Morrison
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
20 meatballs
ingredients
- 907.18 g sausage (I use mild Italian sausage)
- 453.59 g hamburger
- 118.29 ml Italian seasoned breadcrumbs (I use Progresso bread crumbs)
- 29.58 ml dried basil
- 2 large eggs
- 118.29 ml grated romano cheese (reserve half for additional topping) or 118.29 ml parmesan cheese (reserve half for additional topping)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 medium onion (diced)
- 1419.54 ml marinara sauce (I use Jo Mama's World Famous Spaghetti sauce)
directions
- Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
- If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
- Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
- Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
- When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
- When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
- Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
- Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).
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RECIPE SUBMITTED BY
Morrison
Grand Rapids, 62