Grilled Italian Meatballs

I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now. I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over. The lid should be closed the whole time unless turning or moving the meatballs.

• Ready In: 50 mins
• Yields: 20-25 meatballs

Ingredients

• 2  lbs sausage (I use mild Italian sausage)
• 1  lb hamburger
• 1⁄2 cup  Italian seasoned breadcrumbs (I use Progresso bread crumbs)
• 2  tablespoons dried basil
• 2  large eggs
• 1⁄2 cup  grated romano cheese (reserve half for additional topping) or 1⁄2 cup parmesan cheese (reserve half for additional topping)
• 1⁄2 red bell pepper (diced)
• 1⁄2 green bell pepper (diced)
• 1  medium onion (diced)
• 6  cups  marinara sauce (I use Jo Mama's World Famous Spaghetti sauce)

Directions

1. Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.
8. 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).