A Recipe from our Grill MasterGrilling Inspiration: Grilled Meatballs

Grilled meatballs are super easy to grill up and give you tons of flavor. Eat them as an appetizer or small meal or add them to your favorite pasta dish. Our talented Grill Master team designed this meatball recipe for the grill, you won't be disappointed.

Italian Meatballs
Yield: 20 each
Prep Time: 30 minutes

INGREDIENTS:
½                      lb.                   Ground Beef, lean
½                      lb.                   Ground Pork
¼                      cup                  Yellow Onion, small dice
¼                      cup                  Pecorino Romano Cheese, finely grated
1                       each                Eggs, large, slightly beaten
1                       each                Garlic Clove, minced
2                       tbsp                 Parsley, chopped
1                       tsp                   Kosher Salt
½                      tsp                   Dried Oregano
¼                      tsp                   Black Pepper, fine grind
¾                      cup                  Breadcrumbs, fine ground
1/3                    cup                  Milk

2                       28 oz. cans     Imported Italian Plum Tomatoes w/ Basil
¼                      cup                  Olive Oil, extra virgin
3                       tbsp                 Yellow Onion minced
2                       each                Garlic Clove, peeled and minced
                         t.t.                    Kosher Salt
6                       each                Basil Leaves, torn
1                       pinch               Dried Oregano
                         t.t.                    Black Pepper, freshly ground

 As needed      Parsley, chopped       

Prep:

1.     In a mixing bowl, combine ground beef and pork. 
2.     Add onions. eggs, cheese, garlic, parsley, oregano, salt and pepper.
3.     Blend gently being sure not to overwork.
4.     Add breadcrumbs and blend to combine.
5.     Slowly add the milk, A little at a time until mixture is moist.
6.     Scoop in roughly ½ oz to ¾ oz balls. About 1 – 1.25 inch diameter.  Roll but do not overwork.
7.     Place in refrigerator for minimum 1 hour prior to grilling.
8.     Set grill for direct heat cooking over high heat (450° – 550°F).
9.     Brush grill grates clean. 
10.  Grill the meatballs over high heat for 10 -12 minutes turning twice.   Be sure to cook to 165°.
11.  Remove the meatballs from the grill and serve warm with tomato sauce.

Sauce:

1.     Remove the tomatoes from the can, strain from the juice and reserve.  Using your hands, crush the tomatoes and discard any hard cores, stems or skin.  Set aside.
2.     In a stainless steel saucepan, over medium-low heat heat the oil.
3.     Add the onion and saute until translucent.  Add garlic and cook for 30 seconds more. 
4.     Add tomatoes, reserved juice and salt.  Bring to a boil.  Reduce heat and simmer for about an hour.
5.     Adjust consistency as necessary. 
6.     Stir in basil, oregano and pepper.  Cook for a minute longer. 
7.     Remove from heat.