Grilled Meatballs

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By: Kecia’s Flavor Breakthrough!

December 14, 2013

I love to grill, grill everything! Even in winter.


My husband even photographed me grilling in the snow to make these!


And it was 16* at the time! I know, crazy… but Grilled Meatballs!!! Grilling them gives them an intense flavor which adds so much to your dish. Use them for subs, over pasta… cut up for a soup or casserole! Endless possibilities.




  • 1 lb ground beef
  • 1 lb ground Italian sausage
  • 1 Egg
  • ½ cup bread crumbs
  • 2 tbsp. Italian Herb Paste
  • 1 tbsp. red pepper paste
  • 2 cloves garlic minced
  • ½ sweet onion finely chopped
  • 2 tsp. oregano
  • 1 tsp. pepper
  • 2 tsp. salt
  • ¼ cup shredded parmesan cheese


Combine all ingredients into a large bowl, mix gently but thoroughly. I like to cover and place in refrigerator for an hour or more to let flavors blend when I have time.

Preheat grill to medium.


Roll meat blend into semi large balls, a little larger than a golf ball and place on a cookie sheet or platter. I place them directly on the grill, however if you have a non stick grill pan with holes you can use that.


 Grill your meatballs turning them every couple of minutes to char all sides. Check for an internal temperature of 160* F.


Use meatballs like you would any other meatball. Tonight I put them in sauce for spaghetti… Look for my meatball sub recipe coming soon!



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