These meatballs are made with a traditional method, are incredibly tender, and are loaded with parmesan cheese and Italian flavor. They are then grilled to caramelized barbecue-grill perfection.
The ULTIMATE meatball recipe is created by mixing equal parts of ground beef and pork with Italian herbs, cheeses, garlic, and light and airy panko bread crumbs to create melt-in-your-mouth meatballs that are everything a meatball should be.
I may have mentioned a time or two how much I enjoy grilling and my patio time when the weather is conducive, but there is something about the smell of the grill, cocktail in hand, chirping birds, children jumping on the trampoline, and everything that embodies summer that has me spending my flip-flop wearing self outside evening after evening.
This is the version where everyone gets what they want, Meatball Subs with a Homemade Red Sauce and quality patio time. Life is good. I’m especially fond of when I can cook the majority of the meal outside on the grill with minimal heating of the inside of the house.
Grilled Meatballs, chewy balls of goodness
Easy Grilled Meatballs Recipe 🔗
Have you ever grilled meatballs? Try it and you’ll make them this way again and again!
Serving Size: 2 meatballs
Nutrition Facts: servingSize 2 meatballs, calories 250 calories, Fat 12 g, Carbohydrate 7 g, Cholesterol None, Fiber 0 g, Protein 25 g, Saturated Fat 0 g, Sodium 647 mg, Sugar 4 g
- 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
- 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.
Is it better to fry or grill meatballs?
The fat content of baked meatballs can be slightly reduced by avoiding the excess oil that comes with frying, and they’re also simpler to make because you don’t need to stand by the stove to turn them over frequently.
Is it better to cook or bake meatballs?
Just make sure you bake them on a really heavy-duty baking sheet like this one because baking them gives the meatballs a little bit more flavor without adding extra oil since you are searing the outside under the broiler in your oven.
Is it better to bake or sear meatballs?
Baking. Baking meatballs on a rack set over a baking pan ensures even cooking, and using your oven’s convection setting (if it has one) results in nicely browned surfaces. Browning in the oven at high heat is neater than frying and, if you’re making meatballs in large quantities, both faster and easier than skillet searing.
Should I add milk to my meatball mixture?
Add Milk for Moisture Many people mistakenly believe that eggs are responsible for adding moisture to meatballs, but in reality, eggs serve to bind the meat, breadcrumbs, cheese, and herbs.