Have you ever grilled meatballs? Try it and you’ll make them this way again and again!
When the weather is nice, I cook outside. Actually, I have been known to grill in 40-degree weather, and when there was several inches of snow on the ground.
It makes it much more enjoyable if the weather is warm. I used to think of only making meatballs in a pot of marinara sauce.
But once I found out I could grill meatballs on a nice day, they appear frequently on my summer BBQ menu.
Grilled meatballs can be served with a variety of sauces and condiments. They are great on slider rolls topped with cheese, but I also love them on a pile of grilled onions and peppers.
I always serve barbecue sauce or taco sauce on the side for dipping.
When making meatballs on the grill, here are a few tips so that they are always perfectly cooked:
- Make sure to oil or spray the grill. We don’t want the meatballs sticking to the grill.
- Mix the meat mixture until combined but don’t overmix.
- Refrigerate meatballs for at least 15 minutes before cooking so the flavors blend together and they do not fall apart when cooking.
- Soak wooden skewers in water before using them on the grill. This will prevent them from burning.
I like to use 80% ground beef in my meatballs so they are juicy. I don’t use a leaner meat because the meatballs tend to become too dry if they don’t have enough fat in them.
While I frequently use ground turkey and chicken in other recipes, this time I am going with beef marbles with fat.
It would be perfectly fine to drop these meatballs in a pot of sauce and serve them with pasta.
But next time you are craving meatballs, why not try them on the grill? You will not be disappointed.
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