GRILLED MEATBALLS RECIPES

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EASY GRILLED MEATBALLS RECIPE - FOOD FANATIC



Easy Grilled Meatballs Recipe - Food Fanatic image

Have you ever grilled meatballs? Try it and you’ll make them this way again and again!

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

1 pound ground beef, 85 percent lean
1/2 cup italian style bread crumbs
3/4 teaspoon salt
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/4 cup ketchup
1 large egg, slightly beaten

Steps:

  • In a large bowl, mix together ground beef, bread crumbs, salt, parsley, black pepper, ketchup and egg. Mix until combined and form into 8 meatballs. Refrigerate for at least 15 minutes. Lightly oil grill and preheat gas grill to medium heat. Place 2 to 3 meatballs on wooden or metal skewers and place on hot grill. Cook covered for about 10 to 12 minutes, turning every few minutes and cook until meatballs are brown and internal temperature reaches 160°F. Remove meatballs from skewers before serving.

Nutrition Facts : ServingSize 2 meatballs, Calories 250 calories, FatContent 12 g, CarbohydrateContent 7 g, FiberContent 0 g, ProteinContent 25 g, SaturatedFatContent 0 g, SodiumContent 647 mg, SugarContent 4 g

GRILLED ITALIAN MEATBALLS RECIPE - FOOD.COM



Grilled Italian Meatballs Recipe - Food.com image

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.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 20-25 meatballs

Number Of Ingredients 10

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)

Steps:

  • 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).

Nutrition Facts : Calories 286.7, FatContent 18.9, SaturatedFatContent 6.5, CholesterolContent 63.9, SodiumContent 830.8, CarbohydrateContent 14.8, FiberContent 2.4, SugarContent 7.5, ProteinContent 13.4

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